Of all the offal, tripe is perhaps the most popular. If cooked well, this food can turn into an exquisite single dish, which is also low in calories. Unlike what is believed, in fact, tripe, in itself, should not be considered a fatty food: in fact it provides only 108Kcal / 100g! Of course, then it is the dressing that increases the total calories, but today I would like to offer you a low calorie version, as always.

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Identity Card of the Recipe

  • 67 KCal Calories per serving
  • Ingrediants

    For the sauce

    • 1 teaspoon of tomato paste
    • 400 ml of broth or dry white wine
    • 500-600 g of bovine tripe
    • 2 sticks of celery
    • 1 small piece of shallot
    • A few sage leaves
    • q.s. of salt
    • 1 sprig of rosemary
    • A generous grating of pepper
    • 400 g of chunks of tomato or tomato sauce
    • 1 juniper berry
    • 1 or 2 pieces of cloves
    • 100 g of carrots
    • 1 bay leaf
    • 1 clove of garlic
    • 50 ml of vinegar

    To serve

    • About 30 g of grated Parmesan cheese
    • 2 tablespoons of extra virgin olive oil

    Materials Needed

    • Bowls
    • Latex gloves
    • 2 very large casseroles with lid
    • Skimmer
    • Wooden spoon
    • Knife
    • Chopping board
    • Sterile gauze
    • Kitchen cord


    Please note
    To prepare this recipe we used fresh and raw beef tripe. Even if sold already clean, a further and careful cleaning of the tripe is always recommended. Being raw, the tripe must be boiled at least 3-4 hours. However, pre-cooked tripe is also available on the market, which naturally requires faster cooking.

    1. Wash the tripes in running hot water, rubbing them lightly with your hands. Cut the tripe into 3-4 cm pieces.
    2. Meanwhile, bring a saucepan with plenty of water to a boil and add half a glass of vinegar to remove the characteristic odor of tripe.
    3. Dip the tripe in the hot water with the vinegar and let it boil for about ten minutes.

    Why boil tripe?
    In this way, not only will the typical smell of tripe disappear, but it is possible to increase its digestibility because some of the fat (even if scarce) and indigestible substances are naturally removed.

    1. Prepare the sauce. Clean the vegetables, then wash the carrots, peel and cut them into small pieces. Wash the celery, remove any hard strands and cut it into pieces. In a large saucepan, pour the chunks of tomato (or peeled tomatoes), carrots and celery. Then prepare a sterile gauze bag with the mixed spices: in this way, the aromas are prevented from dispersing in the sauce. In the gauze, add the rosemary, sage, bay leaf, garlic (preferably without the hardly digestible heart), 1 juniper berry and 1 clove. Close the gauze with a kitchen cord and place it in the sauce. Then add a small shallot (or half) and a teaspoon of tomato paste. Bring everything to a boil without adding oil.
    2. At this point, remove the tripe from the cooking water with a slotted spoon, and dip them into the sauce. Cover with about 2 glasses of dry white wine (or broth) and bring to a boil. Season with salt and add plenty of black pepper. Lower the saucepan. flame, cover with the lid and cook over very low heat for at least 3-4 hours.
    3. If necessary, add more liquid (wine or broth) during cooking: the tripes must always be well covered with the liquid.
    4. When cooked, remove the lid and the bag of herbs and, if necessary, allow the excess liquid to dry, adding only 2 tablespoons of oil at this point. Add the grated parmesan and mix thoroughly.
    5. Serve the steaming tripe, accompanying with rustic bread or slices of polenta.

    Alice's comment - PersonalCooker

    As I told you, tripe is a low-calorie dish: any digestive difficulties derive at most from the considerable contribution of collagen and protein tissues supplied by it, certainly not from the quantity of fat. In short, a good dish, rich in proteins. high biological value, B vitamins and iron.

    Nutritional values ​​and Health Comment on the recipe

    Tripe LIGHT is a low-calorie dish and already has a vegetable component. The moderate caloric intake is allowed by the leanness of the meat and the "high percentage of water" of the preparation. Consider that in the translation on the side 350ml of water present among the ingredients (eliminated by cooking) have been excluded from the count. for a more precise estimate it would be necessary to weigh the ready-to-eat food. Tripe LIGHT proteins are of high biological value, unsaturated fats and simple carbohydrates (fructose). Tripe LIGHT is a food suitable for everyone (except for hyperuricemics) even if digestion times are still quite long (which excludes it from the diet of those suffering from gastric diseases). The medium portion of Tripe LIGHT is almost free, certainly can reach 300-400g (200-270kcal).

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