Traditional sautéed tripe made by finely chopping boiled tripe and sautéing it in a pan with garlic and butter. A favorite among offal lovers, this recipe brings together the intense aroma of garlic with the tender texture of tripe.
Boil the cleaned tripe with a whole onion and bay leaf in plenty of water for about 75 minutes, until it softens enough to be pierced with a fork. Drain and cut into thin strips.
Melt the butter in a pan and briefly sauté the crushed garlic until fragrant. Caution: Do not burn the garlic, or it turns bitter.
Add the chopped tripe to the pan and sauté over medium heat with red pepper flakes, salt, and black pepper for 10 minutes, until the edges are lightly browned. Serve hot.
Important: Boiling the tripe thoroughly first to soften it is essential; tough tripe will stay tough even after sautéing. Caution: Thoroughly cleaning the tripe is important for food safety — buy it pre-cleaned from the butcher and wash it again yourself. Offal must be fully cooked. Contains no tree nuts, no gluten.
Adding an onion and a bay leaf to the water while boiling the tripe lightens its smell. Using plenty of garlic while sautéing defines this dish's character; sauté the garlic without letting it burn.
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