Tripe and Pea Salad
4 servings
150 minutes
Salad of tripe and peas is a refined dish of Italian cuisine that embodies the spirit of traditional rural culinary art. Tripe, with its rich flavor and tender texture, undergoes long cooking to achieve softness while retaining its shape. Its rich meaty taste pairs perfectly with the sweet green peas and refreshing mint aroma. Pancetta adds a crispy texture and a subtle salty note, while chicken broth deepens and harmonizes the flavor. This dish can be served as a standalone salad or as an accompaniment to main meat dishes. Such a salad is especially suitable for a leisurely dinner with wine when one wants to enjoy the variety of flavors characteristic of traditional Italian cuisine.
1
Thoroughly wash and blanch the tripe (lamb or beef), cool it down and cut into small strips 7.5 cm long. In a pan over medium heat, heat butter with olive oil, add the tripe and fry, stirring, until golden brown.
- Scar: 450 g
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
2
Transfer with a slotted spoon to a saucepan, add thyme, bay leaf, chopped leek, season with salt and pepper. Pour in the broth and cook covered for about two hours until the tripe is tender but holds its shape well.
- Thyme: 1 stem
- Bay leaf: 1 piece
- Leek: 2 stems
- Coarse salt: 1 teaspoon
- Ground black pepper: to taste
- Chicken broth: 250 ml
3
Meanwhile, cut the pancetta into 3 mm thick strips. Place in a heated dry skillet and fry until crispy, then set aside.
- Pancetta: 50 g
4
Use a slotted spoon to transfer the tripe and leek to a bowl, remove the thyme and bay leaf, and reduce the broth to 60 ml. Pour it over the tripe and cool to room temperature.
- Scar: 450 g
- Leek: 2 stems
- Chicken broth: 250 ml
5
Boil the peas in salted water, dry them, mix with chopped mint, and add to the meat.
- Green peas: 130 g
- Fresh mint: 10 g
6
Mix, season with salt and pepper to taste, and serve, sprinkled with pancetta.
- Coarse salt: 1 teaspoon
- Ground black pepper: to taste
- Pancetta: 50 g