Orders placed during the holidays will be shipped from 31/01/2026
Orders placed during the holidays will be shipped from 31/01/2026
These last few weeks in Venice, the fog doesn’t seem to be leaving us and, even though it’s not cold yet, the humidity gets into our bones so much that we want to eat a nice hot steaming, and comforting dish. Do you feel the same?
Today, for example, I felt like tripe. Do you like it? It is true that tripe does not meet the tastes of everyone but it brings back memories of when I was a child, yes, even as a child I liked strong flavours and, I do not deny it, I was crazy about kidneys!
So … tripe it is!
Start by stewing a generous amount of chopped onions in a little oil. Add the celery and carrots (1) and then the tripe cut into strips (2). Brown them well for 6/7 minutes. Deglaze with a glass of white wine and allow the alcohol to evaporate (3).
Add the bay leaves and the tomato sauce and leave to gain flavour (4). Season with salt and cover with stock.
Lower the heat to the minimum and let the tripe simmer for a couple of hours (5), stirring occasionally and adding more stock if it becomes too dry (6).
Serve the tripe a little brothy with toasted bread and a good grating of Grana Padano. Add also a good grinding of black pepper.
“Cooking teacher, Venetian by adoption, born and lived until the age of 18 in the city of La Spezia from a Sardinian father and a Ligurian mother, from La Spezia to be precise, with a little Piedmontese blood. I left pieces of my heart in Shanghai, Buenos Aires and London. There are many reasons why I cook, to feed and to nourish myself of course, but I think I cook above all for love, for love of my loved ones and why not, to be loved in turn. I love the tango, the sea, books that make you dream, ceramics, fans, languages and… cooking and baking of course!”
