Ingredients

5 quarts cold water

2 ½ pounds honeycomb beef tripe

1/2 cup white vinegar

2 teaspoons salt

1 teaspoon vanilla extract

1 bay leaf

1 tablespoon olive oil

4 ounces pancetta bacon, diced

1 onion, diced

6 cloves garlic, minced

3 cups marinara sauce

1 teaspoon red pepper flakes

1 (15 ounce) can garbanzo beans, drained

1 bunch fresh mint leaves, chopped

Salt and ground black pepper to taste

1/4 cup freshly grated Parmigiano-Reggiano cheese, or to taste

 

Notes

Prep: 15 mins

Cook: 2 hrs 40 mins

Total: 2 hrs 55 mins

Servings: 6

 

Instructions

1. Combine water, tripe, vinegar, salt, vanilla, and bay leaf in a large stockpot over high heat. Bring to a boil and skim off any foam that accumulates. Reduce heat to medium-low, cover pot, and simmer for 1 1/2 hours. Transfer tripe to a plate and set aside to cool. Reserve 1 to 2 cups of the cooking liquid.
2. To view/print Chef John’s complete Tripe recipe, visit AllRecipes.com.