Name: Pasta con la Trippa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 3 oz | Pete's Penne; 5 oz | cleaned and cooked tripe, thinly sliced; 1/4 | onion, finely chopped; 1 clove | garlic, minced; 1 small | carrot, finely chopped; 1 | celery stalk, finely chopped; 1/4 cup | canned tomato sauce or crushed tomatoes; 1/4 cup | beef or vegetable broth; 2 tbsp | extra-virgin olive oil; Salt and black pepper, to taste; Grated pecorino romano cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

Cook Pete's Penne until al dente in salted boiling water. Reserve some pasta water before draining.
Sauté onion, garlic, carrot, and celery in olive oil.
Add tomato sauce and broth. Simmer briefly.
Add cooked and sliced tripe to the skillet.
Combine cooked pasta with tripe mixture. Adjust consistency with pasta water if needed.
Season with salt and pepper.
Sprinkle with pecorino romano cheese and chopped parsley.

min

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