parmesan cheese

Italian - Main
Trippa Parmiggiana

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  • 900 grms pre-cooked tripe
  • 6 tabs olive oil
  • 45grms butter
  • 50 grms finely chopped onion
  • 100 grms finely chopped celery
  • 100 grms finely chopped carrot
  • 2 ccloves garlic, crushed.
  • 1 tab chopped parsley
  • ½ teas chopped hot chili
  • 1 teas fresh rosemary
  • 250 mls white wine
  • 255 grms tinned Italian tomatoes finely chopped, with their juice
  • salt and freshly ground black pepper
  • 250 mls good stock
  • 85 grms freshly grated Parmesan, Reggiano or Romano cheese


  • rinse and scrape tripe of any fat
  • drain and cut into fingers
  • into a large heavy saucepan, place the oil, butter and onion
  • cook until golden
  • Add celery and carrot and cook for a minute
  • add garlic, parsley and rosemary and cook for a minute add tripe , stirring well
  • cook for 5 mins and add wine
  • bring to a brisk simmer before adding tomatoes, stock and seasoning
  • stir until simmering again
  • cover and cook for a couple of hours or until tripe can be cut with a fork
  • uncover and reduce to a good consistency
  • Before serving mix in cheese and a knob of butter


Serving suggestions
Serve with polenta or crusty bread

Serves 6.


Add cooked cannelloni or borlotti beans before the final step


Even better when kept a day. Freezes well. A classic recipe.