Perfect Tripe - Hated by many, loved by some!

Tripe is one of those things that most people shrivel their noses at, I love it though. Especially the Italian versions of it with Tomato Sugo, Trippa all Sugo. To me, Tripe cooked like this is the perfect comfort food for a lazy Sunday Dinner. It needs about 3h of total preparation, but then you have a Tripe which is crazy tender and succulent. I hope you give this recipe a try, if you do, let me know what you thought of it.
0:00 Intro
0:35 Ingredients
1:13 Veggie Prep
3:49 Tripe Prep
5:49 Cooking the Tripe Stew
8:48 Plating
9:34 Tasting
10:54 Outro
Ingredients:
Cow Tripe
Pecorino Romano
Tomatoes
Carrots
Onions
Celery
Caraway Seeds
Bay Leaf
Cloves
Salt
Pepper
My name is Chris (Christian) Nilson, and I'm a Swede living in Switzerland. Görgött means tasty or yummy in Gothenburg dialect. It also sums up what this channel is about; everything I think is tasty. If you like what you see, please click the 👍 button and subscribe.
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#Görgött #tripe #triperecipe

[@Daviscow]

Your channel is a hidden gem. I subscribed for like three years ago, but sometimes things will get drained with other stuff in the feed. I changed the "bell button", so I hope KZbin will send your videos in my feed more clearly and often. You explain things so well, and the top camera makes it even better. Riktigt bra kanal. Ha det gött!

[@ChrisNilsonGorgott]

Wow, thank you! Welcome back.

[@mikaellarsson7932]

Super nice Italian trippa, Christan! I do not agree with the title of the episode. There is only a tiny minority of countries in the world that do not eat tripes anymore, the rest of the world loves it. I think the best I have had was in Portugal, (similar to this recipe), in Morocco, in Poland and in Japan. Plus of course our Romanian ciorba de burta. In restos specialized in tripes in Japan one can get tripes with white cabbage cooked in front of you on the counter only 15 minutes! Delicious, but the prepping of the tripes with a sharp knife takes hours, only fine slices of the best parts. But, sure, normally tripes are cooked 2-3 hours. Great episode with a not at all forgotten proteine :-)

[@ChrisNilsonGorgott]

Thanks Micke, as always very grateful for your feedback and comment!

[@gurpegifrompoland]

great recipe, thanks. in poland tripe is the best soup!

[@ChrisNilsonGorgott]

Thanks, yes I have heard that it popular as a soup in eastern Europe in general. Here in Switzerland and in Italy you see more of it like stews. No matter the way, I’m a tripe lover 😊

[@cookingwithmimmo]

Amaizing this recipe

[@ChrisNilsonGorgott]

Glad you like it Mimmo!

[@marcoguzzon7477]

I am a fan of tripe and this is a very good base recipe that can be branched out in many different directions, for example i don’t use caraway seeds and i add a herb, like mint or parsley, at the end (other herbs like rosemary or sage can go in at the beginning), basil should be good too. One could add beans to it, or eat the tripe but keep most of the sauce for pasta the day after. A thing i’ve noticed is that tripe tends to let out water, so i avoid adding it if there’s no need, but that means checking more often.

[@mikaellarsson7932]

in Romania frozen tripes are very common and cheap. But, yes, they let out a lot of water. I only add white wine and let it boil down, add more if needed.

[@ChrisNilsonGorgott]

Thanks Marco, yes fully agree, one can mix and match as the please with the additional ingredients 👍

[@MotanulFritz2008]

Tripe soup, popular in Eastern Europe 😊

[@ChrisNilsonGorgott]

Almost soup 😉👍

[@mikaellarsson7932]

A bit sour ciorba de burta with cream is typical in Romania. Eat with some drops of vinegar, mashed garlic and raw chili.