White tripe

Ingredients

• 800 gpre-cooked mixed tripe
• to tastelemon juice
• 1shallot, chopped
• 1 sachetsaffron (or a few strands)
• 2carrots, diced
• ½ glassdry white wine
• 1 sprigrosemary
• 2juniper berries
• 1 clovegarlic
• 1meat stock cube
• to tastegrated pecorino
• to tasteextra-virgin olive oil
• to tastesalt
• to tastefreshly ground black pepper
• about 700 ml (3 cups)hot water

Instructions

1. 1

   Rinse and blanch

   Rinse the tripe, then blanch it for a couple of minutes in plenty of salted water with lemon juice.

2. 2

   Trim and slice

   Remove any impurities with a knife. Drain the tripe, leave it until cool enough to handle, then cut it into strips.

3. 3

   Cook the vegetables

   Warm oil in a saucepan, preferably an earthenware one. Fry the diced carrots, chopped shallot and garlic for a couple of minutes; chop the garlic or leave it whole to remove later, as preferred.

4. 4

   Add the aromatics

   Add the tripe, rosemary and juniper berries, and cook for 10 minutes so the flavours mingle.

5. 5

   Add wine and stock

   Pour in the white wine and let the alcohol evaporate. Add 3 cups of hot water, then stir in the stock cube.

6. 6

   Simmer until tender

   Cover the pan and cook over a low heat for 20–30 minutes, or until the tripe is tender.

7. 7

   Check the sauce

   When cooking is complete, the liquid should be slightly reduced.

8. 8

   Season and add saffron

   Adjust the salt, season with freshly ground black pepper, then stir in the saffron.

9. 9

   Serve the tripe

   Let the tripe take on the saffron flavour, then divide it between plates. Serve hot with slices of toasted bread.

10. 10

    Offer pecorino

    Serve the grated pecorino separately so everyone can add it to taste.

What is white tripe?

White tripe is a tomato-free Italian preparation of tripe, cooked until tender in a lightly reduced, savoury broth. It belongs to the broader tradition of Italian cucina povera, where less-prized cuts are made into hearty, flavourful meals.

This version gets its character from rosemary and juniper, with saffron stirred in near the end. Carrots and shallot soften the broth without masking the tripe.

Nutrition and macros by portion

The nutrition label shows one serving as written: 240 calories, 24g protein, 10g carbs, 10g fat.

The tripe provides most of the protein, while the carrots and shallot contribute some carbohydrate; the oil and optional pecorino add fat. Serve a moderate portion with plenty of vegetables on the side, and use toasted bread to suit your appetite.

Prepare the tripe carefully

Clean tripe: rinse it and give it a brief blanch in salted water with lemon juice, as the method directs. Once drained and cool enough to handle, remove any visible impurities and slice it into strips.

Pre-cooked tripe: it needs less cooking than raw tripe, but the gentle simmer helps it become tender and absorb the broth’s seasoning.

Build the aromatic base

Vegetables: cook the diced carrots and chopped shallot in oil for a couple of minutes, just until they begin to soften. This gives the broth a mellow, savoury foundation.

Garlic and herbs: leave the garlic whole if you want to remove it before serving, or chop it for a more pronounced flavour. Rosemary and the two juniper berries infuse the tripe as it simmers.

Reduce the broth gently

Wine first: let the white wine evaporate before adding the hot water and stock cube. This keeps the finished broth rounded rather than wine-forward.

Low heat: keep the pan covered and simmer for 20–30 minutes. The tripe should feel tender, and the liquid should be slightly reduced rather than watery.

Finish with saffron

Saffron: stir it in after adjusting the seasoning, as the recipe specifies. Leave the tripe briefly to take on its aroma before serving.

Final balance: taste the broth before adding more salt, since the stock cube and pecorino both contribute savouriness. Add freshly ground pepper to suit your preference.

Serve it hot

Bread: toasted slices are served alongside to mop up the reduced broth. Keep them separate until serving so they retain their crispness.

Pecorino: offer it at the table rather than stirring it into the pan, allowing each person to add as much as they like.

Recipe notes & tips

• Cut the tripe into evenly sized strips so the pieces warm and season at a similar rate.
• Keep the heat low once the water and stock cube are in, and check the pan occasionally for a gentle simmer.
• If the garlic is left whole, fish it out before serving if you do not want guests to bite into it.
• Add the saffron near the end, as directed, to keep its aroma noticeable.
• Taste the broth before adding extra salt because the stock cube is already seasoned.
• Toast the bread just before serving so it stays crisp alongside the tripe.

Variations

• Use saffron strands: infuse a few strands in a spoonful of hot cooking liquid before stirring them in.
• Make it more peppery: add extra freshly ground black pepper at the table.
• Add more vegetables: increase the carrots for a sweeter, more substantial broth.
• Serve with polenta: offer soft polenta instead of toasted bread to accompany the sauce.
• Adjust the pecorino: leave it off or let each diner add a small amount at the table.

Common mistakes to avoid

• Skipping the blanch: the brief first simmer is part of the method; rinse and blanch the tripe before trimming it.
• Cutting while too hot: let the tripe cool until manageable before slicing to make the job easier.
• Boiling hard: a vigorous boil can make the cooking less even; keep the covered pan at a low simmer.
• Adding saffron too early: stir it in after the main simmer, as instructed, for a fragrant finish.
• Leaving the broth watery: cook until the liquid is slightly reduced, while keeping the tripe tender.
• Over-salting: taste after the stock cube has dissolved before adding more salt.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the broth has thickened; add toasted bread and pecorino when serving.

Frequently asked questions