The Ready-made Calabrian Tripe captures the essence of Calabrian 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 Calabrian pecorino.
Ingredients
1 kg Ready-made Calabrian Tripe · Calabrian rustic bread · Grated aged Calabrian pecorino · Calabrian extra virgin olive oil · Calabrian chili · Fresh parsley
Preparation
Pour the Calabrian tripe into a saucepan and heat over medium heat for 10-12 minutes, stirring occasionally.
If the sauce is too thick, add a ladle of hot water and stir.
Taste and adjust salt and chili to your liking.
Meanwhile, cut the rustic bread into thick slices and toast in the oven or on a griddle.
Drizzle the toasted bread slices with Calabrian extra virgin olive oil.
Serve the hot tripe in bowls with the toasted bread on the side.
Finish with a generous grating of aged Calabrian pecorino and fresh chopped parsley.
