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Olivetan - style tripe - Trippa all'alivitana PDF Print E-mail

Ingredients: 600 gr (24 oz) tripe; 2 onions; 2 dl (6 fl oz) olive oil; 300 gr (12 oz) peeled tomatoes; 300 gr (12 oz) aubergines; 150 gr (6 oz) grated caciocavallo cheese; 100 gr (4 oz) breadcrumbs; a pinch of salt and pepper; water.

Peel the aubergines, cut into strips and keep them in salt for an hour, then dry them and fry in boiling olive oil. When cooked, drain on a paper towel. Take the tripe cooked, wash it, cut it into strips and let it drip. In a pan, brown finely chopped onion in a bit of oil. At this point, add the tripe and the peeled tomatoes. Now season with a pinch of salt and pepper and let cook for about fifteen minutes.

Grease a pan with oil and cover with a layer of aubergines, continue with a layer of tripe and sauce, a sprinkling of grated cheese and repeat until you reach the board the pan. At this point, put the pan in hot oven gratinating for about twenty minutes. Sprinkle with toasted breadcrumbs and serve hot.


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