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Trippa alla pennese

Penne-style tripe

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“Tripe, which is now cooked in a thick and succulent sauce, is the most popular dish of Penne, even though many other specialities can be savoured in this Vestino town.”

This is what Luigi Braccali wrote in 1978 in his book entitled Abruzzo in cucina (Didattica Costantini, Pescara), when describing a typical dish of the Vestino area in the Province of Pescara.

It is certainly a meal in itself, featuring the addition of a lavish quantity of mixed herbs, such as parsley, bay, mint, marjoram and chilli pepper.

The veal tripe is prepared by washing it thoroughly at least five times three times in hot water and twice in cold water. The tripe is then cut into narrow strips and sautéed in a little olive oil with some chopped celery and
onion.

When it is nicely browned, the herbs and tomatoes are added, with a little  water,  before  simmering  over  a  low  heat  for  approximately  two hours.  

After  cooking,  the  tripe  can  be  served  with  grated  Parmesan  or Pecorino cheese.

This gastronomic speciality is best consumed with a large glass of Montepulciano or Cerasuolo d’Abruzzo DOC. 
Penne-style tripe became widespread during a period of terrible poverty: it is said that in the eighteenth century it was normal for people to gather around the stores of the many baronial palaces where calves were slaughtered at the end of each week and the local lords, who consumed the prized cuts of meat, ordered butchers boys to leave the tripe to the people, who would eat it as their main weekly food. 

L.T. 16-02-2021

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