Serves4
- Active time:15 min
- Start to finish:3 1/4 hr
ADAPTED FROM SERGIO POLLINI
April 2008
Watch a clip of this Diary of a Foodie episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.
-
1/2
lb
trimmed beef tripe
-
1
small red onion, finely chopped
-
1/3
cup
chopped flat-leaf parsley
-
1/2
cup
pitted brine-cured olives, coarsely chopped
-
2
tablespoons
fresh lemon juice
-
2
tablespoons
extra-virgin olive oil
-
Bring beef tripe to a boil in a 4-quart pot with plenty of water, then simmer, covered, until tender, 2 to 3 hours. Drain, then rinse with cold water and drain again. Cool tripe to warm.
-
Cut tripe into thin strips and toss with remaining ingredients. Season with salt and pepper. Serve chilled or at room temperature.
