Parmesan-style Tripe
- Gluten Free
- Lactose Free
- Energy Kcal 592
- Carbohydrates g 2.5
- of which sugars g 2.5
- Protein g 69
- Fats g 34
- of which saturated fat g 12.43
- Fiber g 0.8
- Cholesterol mg 379
- Sodium mg 1001
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 2 h 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Tripe parmigiana really shows off the old-school vibes from Emilia, a gem in northern Italy where folks have always loved rich, down-to-earth meals. And look, this tripe parmigiana recipe isn't flashy. But it is so loaded with flavor from hours of slow cooking. You start with a classic soffritto—just onion, cooked till it’s soft and gives off a sweet smell. Then, in goes the tripe, browning up nicely before adding tomato passata and some meat broth. Seriously good. That broth keeps everything moist and lets the tripe get tender as it simmers for two hours. People love finishing it with a good heap of Parmigiano Reggiano. So... So cheesy. It melts in and adds a salty kick you just can’t miss.
Honestly, it’s the kind of food that reminds you of an ancient kitchen, with that unmistakable taste from Italian tripe recipes passed down forever. In the Emilia region, trippa alla parmigiana is often served as a main dish with some toasted bread on the side—really really perfect for soaking up all the rich sauce. This is one of those traditional Italian dishes that just works. Simple ingredients, cooked slow, and given time to become something hearty and comforting.
Plus, every region in Italy has its own way of making tripe, but here, the focus is all about bringing out the best in every bite, using a lot of Parmigiano and a good tomato base. And you know what? Anyone interested in authentic Italian recipes or wanting to learn how to cook tripe the Emilia way will notice the difference right away. Flavor’s deep. The tripe comes out tender. And that Parmesan on top? Pulls it all together.
It’s a true taste of Emilia’s food history. And once you try this style of trippa alla parmigiana, it’s pretty easy to see why it’s stuck around. For real. It’s one of those Italian offal dishes people keep enjoying.
You might also like:
- INGREDIENTS
- White onions 1
- Extra virgin olive oil to taste
- Tomato purée 0.9 cup (220 g)
- Meat broth 0.8 cup (200 g)
- Parmigiano Reggiano PDO cheese 3.5 oz (100 g) - to grate
- Fine salt to taste
- Black pepper to taste
- Tripe 3.3 lbs (1.5 kg) - cleaned
How to prepare Parmesan-style Tripe
To prepare Parmesan-style tripe, finely chop the onion 2 and cut the tripe into strips 2. In a tall and large pot, sauté the onion with extra virgin olive oil 3 and
let it soften for about ten minutes, adding some beef broth 4. Once the onion is soft, add the tripe 5 and brown it for 5-6 minutes. Season with salt and pepper 6 and
add the tomato sauce 7. Mix everything together and stir with a wooden spoon, then let it cook uncovered over low heat for about 2 hours, occasionally adding a ladle of beef broth 8 to prevent the tripe from drying out and to keep it tender. Once cooked, add the grated Parmigiano Reggiano 9, mix well, and serve your Parmesan-style tripe.