Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
2005 Sauvignon Blanc
2005 Glissando
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Trippa al Domenico
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Grandpa Zurlo had his own special manner of cooking tripe, the recipe
coming from his native Abbruzzi.
2 pounds, small honeycomb tripe, throughly washed and cut into 2" squares
1 large yellow onion, quartered
4 cloves, garlic, crushed
1/4 cup, fresh parsley, finely chopped
1/4 cup, fresh basil, coarsely chopped
1 stalk, celery, diced
1/2 cup tomato paste, diluted in 1/2 cup of water
1 medium (about 16 ounces) can, solid packed tomatoes
1/2 cup, grated Romano cheese
1 tablespoon, salt
1 teaspoon, finely ground black pepper
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Simmer tripe for 2 hours in 6 quarts of water, adding 1 tablespoon
of
salt, onion, celery, and parsley.
Drain tripe, removing onion, celery,
and parsley.
Brown garlic in oil and remove.
Add tomato paste, peeled
tomatoes, basil, salt and pepper to oil.
Simmer for about 15 minutes,
then add tripe.
Bring to boil and splash on the dry red wine, then reduce
heat and simmer for 45 minutes.
If sauce become too dry, add a little
more wine.
Serve sprinkled with Romano cheese, on bed of tagliatelle
noodles.
Enjoy with our 2005 Sauvignon Blanc.
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