CHOPPED MIXED TRIPE

Mixed tripe and beef foieol seems to take its name from the Celtic word tripa, which is related to tarp, a Gaelic word meaning heap. Tripe is an offal which is part of the ‘fifth quarter’ of the bovine, made from the various parts of the bovine stomach. It is a product with an ancient history, even found in Greek artefacts, who cooked it over embers. It is also found in Roman times, when it was apparently used to make sausages. It is a so-called ‘poor’ product and is precooked.

It is a traditional Italian dish and each region has its own specific recipe. Therefore, it can be enjoyed in many different ways. Tripe “alla Milanese” (milanese version), also known as busecca, is prepared with broth, beans, carrots and celery and is mainly served during festivities, specifically on Christmas Eve. Florentine tripe is cooked with herbs and peeled tomatoes and is one of the most famous and oldest Tuscan recipes. In Naples, on the other hand, you can enjoy zuppa ‘e carnacotta; this is a preparation of mixed tripe, stale bread, pepper and Parmesan cheese. The Roman version combines tasty ingredients that create a very savoury dish, so the tripe is prepared with guanciale (bacon), grated pecorino cheese, celery, carrot and onion. Finally, Sicilian tripe is characterised by the use of caciocavallo cheese in its traditional recipe, which includes: tripe, breadcrumbs, garlic, ripe tomatoes, grated caciocavallo cheese, salt and pepper. There are plenty of variations, so all you have to do is to choose the one that best suits your taste!

Chopped tripe is a product to be eaten once cooked. It comes in a package, already sliced and ready to be cooked. Wash it under running water before cooking and cook it for at least 90/120 minutes according to the recipe. The mixed tripe is vacuum-packed in order to best preserve its organoleptic properties. It is free of gluten, lactose, GMOs and milk derivatives.

Pre-cooked beef tripe and foie gras (EU)