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Trippa alla pavese is much more than a dish: it is a journey through the generations, a taste epic that embodies the culinary art handed down for centuries. Every mouthful reveals a culinary heritage thousands of years old, offering a compelling gastronomic experience that encapsulates the authenticity of an ancient and genuine tradition.
With enthusiasm, our passionate Chef, Patrizia Ferlini, will lead us on a discovery of the recipe for tripe alla pavese, an authentic traditional dish that weaves together rich flavours and a fascinating culinary history. As we prepare this culinary masterpiece together, I recommend pairing it with a surprising wine: Neos - Pinot Nero dell‘Oltrepò Pavese D.O.C. from Azienda Agricola Montelio, a choice that harmonises wonderfully with this delicacy.
HISTORY OF TRIPE ALLA PAVESE
Thursday gnocchi, Friday fish, Saturday tripe. A Roman saying, but one that can also be applied to the Oltrepò Pavese. A poor man‘s dish that has managed over time to unite these places, albeit with some differences.
Buseca is Lombard tripe has never been mentioned on noble and court menus, it has always been considered a rustic dish. In fact, tripe is a part of the fifth quarter, i.e. the offal from the stomach of cattle. It is a lean product, but one that, if cooked correctly, could provide sustenance for workers in the countryside. The custom was to eat it on Christmas Eve, after returning from midnight mass and after the Christmas Eve fast.
That is why it is often accompanied by beans and vegetables. The secret lies in the slow cooking, which allows the flavours to blend better. As is very often the case, each family has its own version; therefore, the one given here will be a basic recipe for the Pavia version.
Tripe from Piacenza is enriched with a lard-based soffritto, while that from the Piedmontese side uses beans from Val Borbera. In short, country you go to, tripe you find. It is a very versatile dish as it also allows reuse in case of leftovers. In fact, it lends itself very well to being used as a condiment for pasta and risottos, but also inside sandwiches as a rich filling.
INGREDIENTS FOR 6 PEOPLE
● 1.5 kg of tripe
● 4 tablespoons of vinegar
● 80 g lard
● 1 small onion
● 2 carrots
● 1 celery stalk
● 2 cloves of garlic
● sage and cloves
● 300 g white beans
● 300 g tomato puree or peeled tomatoes
● meat stock
● Oil, salt, pepper
PROCEDURE
Wash and blanch tripe in water and vinegar for 10 minutes. Keep for the next steps.
Fry the lard in a little oil, then add onion, carrots, celery, sage and cloves. Add the tripe and brown for a few minutes.
Pour the tomato sauce into the pan as well. Season with salt and pepper and cook for about an hour.
Add the stock and continue cooking for another two hours. Only at the end of the cooking time add the previously boiled beans. Leave on the stove another 15 minutes before serving hot with slices of bread.
