Aromatic tomato broth, tender tripe and warming spices give this traditional soup a distinctive depth of flavour.
Mutti Polpa brings freshness and a naturally pulpy texture to the broth, while rosemary, bay leaf and a subtle hint of cinnamon add complexity and warmth. Hearty and full of character, it is a recipe that celebrates bold flavours and simple ingredients, best enjoyed with crusty bread on the side.
1
Saute onion and garlic until soft and translucent.
2
Add your tripe and stir for around 10-15 mins until it is coated nicely and the fat starts to slowly render and melt.
3
Add the rosemary, bay and cinnamon and continue stirring on a medium to high heat until the fat has been absorbed.
4
Add your stock, making sure that it covers the tripe and then slowly reduce.
5
Add your tins of Mutti Polpa, stir it all in and season (note: When seasoning that it will intensify as you reduce).
6
Reduce heat and let it gently bubble away for 2 hours. If you need more liquid, rinse your Mutti Polpa tins with water and add as your dish cooks so that the trip is covered the entire time.
7
At the end of the cooking time, the tripe will be tender, the sauce should be reduced and there will be a layer of red tomatoey fat on the surface ready to be mopped up with crusty pane di casa.
8
Serve the delicious tripe soup.
