CHOPPED MIXED TRIPE
11,90 €
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Tripe is one of the offals of the so-called ‘fifth quarter’ of the bovine, which can be eaten only after cooking. Before cooking, rinse it under running water and then cook it for at least 90/120 minutes according to the recipe.
Mixed tripe is delivered vacuum-packed in order to best preserve its organoleptic properties.
It is free from gluten, lactose, GMOs and milk derivatives.
INGREDIENTS
FOOD EXPIRATION
We guarantee Maximum Freshness of all products and Storage and Shipping to maintain their integrity. The expiration date will depend on the format chosen and the type of product. For more details contact us.
CONSERVATION TIPS
NUTRITIONAL VALUES
Energy value
Fats
of which saturated fatty acids
Carbohydrates
of which sugars
Protein
Salt
TIPS TO FULLY ENJOY IT
It can be enjoyed in many different ways, depending on the regionally-inspired recipe:
- Milanese Tripe, also known as “Busecca”, is prepared with broth, beans, carrots and celery and is mainly served during festivities, especially on Christmas Eve;
- Florence Tripe is cooked with herbs and peeled tomatoes and is one of the most famous and oldest Tuscan recipes;
- the Neapolitan version, called “Zuppa ‘e carnacotta” includes mixed tripe, stale bread, pepper and Parmesan cheese;
- Roman Tripe combines tasty ingredients such as Cured Guanciale, grated Pecorino cheese, celery, carrot and onion in order to create a savoury dish.
- Sicilian Tripe is very particular since it also contains traditional Caciocavallo cheese. It is prepared with tripe, breadcrumbs, garlic, ripe tomatoes, grated Caciocavallo cheese, salt and pepper.
There is plenty of variants, so all you have to do is choosing the one that best suits your taste!
STORAGE RECOMMENDATIONS
Chopped tripe comes in an already-sliced format ready to be cooked. The product can be frozen. If you intend to freeze it, we recommend doing it immediately after the delivery of the product and avoiding keeping it in the refrigerator for days and with the expiration date approaching.
HISTORICAL BACKGROUND
Mixed tripe seems to take its name from the Celtic word “tripa”, which is related to “tarp”, a Gaelic word meaning “heap”. Tripe is obtained from the various parts of the bovine stomach. This product has an ancient history, as proven by many artefacts from the Ancient Greeks civilization that used to cook tripe over embers. It also appears that Romans used it to make sausages. It is a so-called ‘poor’ product and is pre-cooked. It is one of the many traditional Italian dishes and each region has its own specific variant.
