Recipe detail

Other Tripe in tomato sauce

25. 2. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Other

Cuisine: Italian

Program steps

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1
Hot air
100 %
time icon Termination by time
time icon 00:15 hh:mm
probe icon 180 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
tripe 1.6 kg
onion 2 pcs
carrot 3 pcs
full cabbage leaves, cleaned 1 pcs
celery sticks 2 pcs
cloves garlic, finely chopped 2 pcs
ointment 130 g
pecorino romano 150 g
mint 6 pcs
marjoram 5 pcs
dry red wine 250 ml
tomato puree 600 ml
beef stock 300 ml
butter 40 g
salt 3 g

Nutrition and allergens

Allergens: 7, 9
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 446.7 kJ
Carbohydrate 0 g
Fat 28.4 g
Protein 34.8 g
Water 0 g

Directions

1. Thoroughly rinse the tripe under running water
and cut in chunks
2. Simmer the tripe in water, 2 quartered onions, celery
and carrot (peeled and roughly chopped) for 30–45 minutes. Drain and cool. Cut the
tripe in 1cm-thick strips
3. In a saucepan, render the aged lard on low heat until
the fat has melted
4. Crank up the heat and sauté the chopped onion and
scallion until soft
5. Once the onion softens, add the garlic and marjoram
and deglaze with wine until it has evaporated
6. Add the tomato purée and allow to simmer on very low
heat, adding stock should the sauce thicken too much
7. Once the tripe has cooked, transfer into an ovenproof
dish, and sprinkle the grated cheese over it
8. Set the oven on dry heat at 180°C, using Golden
Touch function
9. Bake for 15 minutes, or until the top layer of cheese
has taken a golden hue
10. Allow to rest and serve, garnishing with mint leaves

Recommended accessories

Enameled GN container

Enameled GN container