Recipe: Corsican Tripe from Nebbio

Name: Corsican Tripe from Nebbio
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Ingredients: 2 kg de tripes (mélange de tous les estomacs) bien nettoyées et coupées en lanières; 1 pied de veau; 400 g de petit salé coupé en petits morceaux et blanchi; 2 boîtes 4/4 de tomates pelées, épépinées et passées au tamis, ou 2 petites boîtes de concentré de tomates diluées dans un peu de vin blanc, ou l'équivalent en tomates fraîches bien mûres si c'est la saison; 1 cuillère à soupe de farine; 2 morceaux de sucre; 1/2 bouteille de vin blanc sec corse de Patrimonio, cépage malvoisie (si vous avez la chance d'en trouver); Huile d'olive douce ou saindoux pour faire revenir; 3 gousses d'ail dégermées et hachées finement; 1 gros oignon haché finement; 2 clous de girofle; 1 gros bouquet de persil plat; Piment de Cayenne selon convenance, mais traditionnellement ce plat se mange assez épicé; Sel et poivre du moulin; 1 cuillère à café de cumin; Herbes de Provence selon convenance, le meilleur étant, outre un bouquet garni classique, d'ajouter 2 feuilles de sauge, une petite branche de romarin frais, 1 grosse pincée de marjolaine corse (nepita) et 1 cuillère à café de sarriette fraîche

By Dubarry ★ ★ ★ ★ ★ 4.9/5 (14 reviews) Other dishes

Prep 35 min

Cook 180 min

Total 3h35

This is one of the most traditional and emblematic dishes of Corsica, and of course, each family has (or sadly had) its own recipe. This one comes from my cousin Toussainte, an accomplished cook from Oletta, and is very slightly adapted to my personal taste.

Ingredients

2 kg of tripe (a mixture of all stomach parts) cleaned and cut into strips
1 calf's foot
400 g of salt pork cut into small pieces and blanched
2 cans (4/4 size) of peeled, seeded tomatoes passed through a sieve, or 2 small cans of tomato paste diluted in a little white wine, or the equivalent in fresh ripe tomatoes if in season
1 tablespoon of flour
2 sugar cubes
1/2 bottle of dry white Corsican wine from Patrimonio, malvoisie variety (if you're lucky enough to find it)
Sweet olive oil or lard for browning
3 garlic cloves, germinated parts removed and finely chopped
1 large onion finely chopped
2 cloves
1 large bunch of flat parsley
Cayenne pepper to taste, though traditionally this dish is served quite spicy
Salt and freshly ground pepper
1 teaspoon of cumin
Herbes de Provence to taste, best including, in addition to a classic bouquet garni, 2 sage leaves, a small sprig of fresh rosemary, 1 generous pinch of Corsican marjoram (nepita) and 1 teaspoon of fresh savory

Step-by-step directions

1 Clean the tripe and calf's foot thoroughly with vinegared water.

2 Blanch them for 10 minutes in boiling vinegared water, drain well and cut into strips.

3 Grind all the spices and aromatics, except the bouquet garni and rosemary, using a mortar and pestle.

4 Preheat the oven to a very low temperature, as you would for tripe à la mode de Caen, to 140°C (gas mark 5).

5 Gently brown without coloring the onion, garlic, a few tablespoons of finely chopped parsley and the salt pork in a cocotte that can be tightly sealed and placed in the oven.

6 Add the spices and aromatics, season with salt and pepper and cook gently for 2 minutes, stirring occasionally.

7 Dust with flour and brown for 2 to 3 minutes.

8 Add the tomatoes, sugar and wine, and let the alcohol evaporate uncovered while stirring.

9 Add the tripe and mix everything well together.

10 Cover with water, seal the cocotte tightly (sealing with a flour and water paste if possible) and cook in a very low oven for three hours, or longer if using calf's tripe. Allow to cool completely in the turned-off oven.

11 Remove the calf's foot, bone it, cut it into pieces and return to the cocotte. Remove the bouquet garni and herb sprigs.

12 Serve piping hot with steamed potatoes and sprinkle with fresh chopped flat parsley. Serve the same white wine at the table.

It is all of Corsica that will then grace your table. Bon appétit and buon annu a tutti.

Chef Patrick's Comment

As usual a nice recipe from Dubarienne, certainly few chosen ones to find the elements of this recipe, and personally, I would add Créances carrots instead of potatoes. But no matter, the entire recipe is an ode to Tino.

Tomates Abats Plat traditionnel Tripes Corse Cuisine provencale