Crinella Family Cookbook
Our Grandparents' Favorites
Anti Pasti
Soups
Salads
Pasta
Vegetables
Fish
Poultry
Meat
Wild Game
Sweets
Brunch or Luncheon Dishes
Odds & Ends
Sour Dough
Other Breads ETC
New Italian Sauce Recipes
New Lower Fat Recipes
Slow Cooker Recipes
Entertaining Ideas
Table of Contents
People
Family Photos
|
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
|
Trippa Marchegiano a la Anna Crinella
|
Tripe is another Italian favorite that folks tend to treat with disdain,
but not after they've tasted it. Tripe (calf or cow's stomach) has a
flavor all its own, sweet and aromatic, and also a chewy texture that is
quite unlike that of any other meat. Surprisingly, unlike other peasant
Italian food ingredients that have now been discovered (e.g., calimari),
tripe remains quite reasonable in most grocery stores. In most parts of
Italy, tripe is served in a red sauce (somewhat similar to that used in
the venison stew. In the Province of Marches, where
Anna Crinella was born, the tripe stew was made in a white sauce.
2 pounds, tripe (small honeycomb is best)
2 large carrots, quartered
2 medium white onions, halved
2 stalks celery, quartered
4 slices pancetta (Italian bacon), finely chopped
4 medium garlic cloves, minced
1/4 cup, fresh parsley
2 tablespoons, whole pepper corns
1 teaspoon, dried marjoram
1 cup, dry white wine
1 cup, heavy pastry cream
1/2 teaspoon, white pepper
1/2 cup, parmesan cheese
salt to taste
8 quarts, water
|
Boil tripe for 6 hours in sauce pan, along with carrots, onions, celery
and pepper corns.
When tripe is tender, strain entire mixture into a
colander.
Set aside tripe and push softened vegetables through colander
until 2 cups of broth are obtained.
Cut tripe into strips about 1 inch
wide by 3 to 4 inches in length.
Fry bacon, garlic, and half of parsley
in skillet, until garlic is translucent.
Add tripe, marjoram, and white
wine, and broth, reducing heat.
Simmer for another * hour, then remove
from heat, and stir in pastry cream and white pepper.
Serve sprinkled
with parmesan cheese, to which the remaining chopped parsley has been
added.
Serves 6, spread over the top of fettucini.
Enjoy with our 2005 Sauvignon Blanc.
|
|
|
