“Olivetana” Tripe – Trippa all’olivetana

Ingredients for 4 servings

  • 2 lbs. of mixed tripe
  • 2 medium eggplants
  • 1/2 onion
  • 2 cups of tomato sauce
  • 3 1/2 oz of grated caciocavallo
  • extra virgin olive oil
  • leaves of basil 1 bu. salt
  • pepper TT.

Boil the tripe for 5 minutes; drain, rinse and boil in salty hot water for 2 hours. Drain and transfer to a saucepan with a thread of oil and some browned onion; add 1/2 cup of sauce, pepper and a handful of leaves of basil and cook for a few minutes. Slice and fry the eggplants, add salt; then put on paper towels to release the grease in excess. Spread a few spoons of sauce in a baking-pan and alternate layers of tripe and eggplant, sprinkling every layer with a handful of grated cheese. Top with a few spoons of sauce and a dusting of caciocavallo and bake for about 15 min.


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