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Trippa e patate alla calabrese

Calabrian Style Tripe and Potato Stew
Course: Main Course
Cuisine: Calabria, Italian
Keyword: braised, variety meats


For pre-cooking the tripe

  • 1 kilo 2 lbs tripe, partially pre-cooked
  • 1 small onion cut in half
  • 1 small carrot cut into lengths
  • 1 stalk of celery cut into lengths
  • 1 spring of parsley
  • salt

For the braise:

  • 1 red onion or 2-3 spring onions peeled and finely chopped
  • 1 clove garlic chopped
  • 1 small bay leaf
  • A sprig or a pinch of dried oregano
  • red wine
  • 2-3 heaping Tbs Calabrian sweet pepper powder 
  • 1 small can (400g/14oz) of tomatoes, milled or crushed with your hands
  • 1 1 peperoncino (small dried hot red pepper) or a pinch of red pepper flakes
  • 500g 1 lb yellow fleshed potatoes peeled and cut into chunks
  • olive oil
  • salt

Optional finishing touch

  • 3-4 peperoni cruschi (sun-dried peppers), soaked until soft and broken into pieces


  • If you're tripe isn't fully pre-cooked, place it in a large pot with the onion, carrot, celery, salt and enough water to cover. Simmer for a good hour or more, until almost tender. (Or use a pressure cooker, using the "stew" function or set at high pressure for 20-30 minutes.)
  • Drain the tripe and run fresh water over it. Leave it to cool and drain in a colander. When the tripe has cooled off, pat it dry with paper towel and cut it into bite-sized strips. Set aside until needed. 
  • Now, in a terracotta or cast iron pot, gently sauté the onion in abundant olive oil until soft and translucent. Add the garlic, bay leaf and oregano and give it a stir, let everything sauté gently for just a minute, then add the tripe and give it a stir, too, so it's well-covered with the olive oil and aromatics, seasoning with salt as you go. Stir in the wine and let it evaporate, then sprinkle in the sweet pepper powder and stir, so that the tripe is entirely coated with it. 
  • Add the tomatoes to the pot and enough water (or, if you prefer, broth) to barely cover the tripe. Cover and simmer until the tripe is fully tender. 
  • When the tripe is nearly tender, add the potatoes along with the peperoncino. Top up with water if needed and continue simmering until the potatoes, too, are tender. If using, mix in the pieces of peperoni cruschi to the pot a few minutes before the end of cooking. 
  • Let the dish rest off heat for 10-15 minutes, then serve.