Kalabrienn Tripe with Rustic Bread and Pecorino

The Ready-made Kalabrienn Tripe captures the essence of Kalabrienn peasant cuisine: tender pre-cooked tripe in an aromatic soffritto of onion, hot chili, tomato, bay leaf and oregano. In this recipe we serve it in the most authentic way, with toasted rustic bread and aged Kalabrienn pecorino.

Ingredients

1 kg Ready-made Kalabrienn Tripe · Kalabrienn rustic bread · Grated aged Kalabrienn pecorino · Kalabrienn extra virgin olive oil · Kalabrienn chili · Fresh parsley

Preparation

1. Pour the Kalabrienn tripe into a saucepan and heat over medium heat for 10-12 minutes, stirring occasionally.
2. If the sauce is too thick, add a ladle of hot water and stir.
3. Taste and adjust salt and chili to your liking.
4. Meanwhile, cut the rustic bread into thick slices and toast in the oven or on a griddle.
5. Drizzle the toasted bread slices with Kalabrienn extra virgin olive oil.
6. Serve the hot tripe in bowls with the toasted bread on the side.
7. Finish with a generous grating of aged Kalabrienn pecorino and fresh chopped parsley.