Diary of a Foodie
Tripe Salad
Diary of a Foodie: Season Three: Tuscan Simplicity
Serves4
- Active time:15 min
- Start to finish:3 1/4 hr
ADAPTED FROM SERGIO POLLINI
March 2009
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
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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.
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Cut tripe into thin strips and toss with remaining ingredients. Season with salt and pepper. Serve chilled or at room temperature.
- Keywords
- diary of a foodie,
- offal,
- beef,
- tuscany,
- sergio pollini
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Diary of a Foodie
Season 3
The third season of Gourmet’s Diary of a Foodie travels the world to serve a feast of culinary trends, exotic ingredients, and food-obsessed personalities. We’ll explore the unspoiled waters around Tasmania, the culinary traditions of Istanbul during Islam’s holiest month, and more.
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