Trippa alla Pennese

Trippa alla Pennese is a traditional dish originating from Penne in Abruzzo. The dish is usually made with a combination of tripe, olive oil, onions, celery, tomatoes, pecorino, parsley, bay leaves, mint, bell peppers, and marjoram. The tripe is cleaned, boiled in salted water, drained, cut into strips, and then added to the pan with sautéed onions and celery.

Once browned, the rest of the ingredients are added to the pan (except the cheese), and the dish is cooked for a few hours. Once done, this tripe dish is dusted with pecorino and served piping hot.