Recipe: Corsican Tripettes from Nebbio

Name: Tripettes corses du Nebbio
Prep time: 35 min
Cook time: 180 min
Total time: 215 min
Ingredients: pour 2 kg de tripes de veau ou de bœuf2 kg de tripes (mélange de tous les estomacs) bien nettoyées et coupées en lanières1 pied de veau400 g petit salé coupé en petits morceaux et blanchis2 boites 4/4 de tomates pelées, épépinées et pelées passées au tamis ou 2 petites boîtes de concentré de tomates diluées dans un peu du vin blanc ou l'équivalent en tomates fraîches bien mûres si c'est la saison1 cuiller à soupe de farine2 morceaux de sucre1/2 bouteille de vin blanc sec (corse et de Patrimonio cépage malvoisie (si vous avez la chance d'en trouver)huile d'olive douce ou saindoux pour faire revenir3 gousses d'ail dégermées et hachées finement1 gros oignon haché finement2 clous de girofle1 gros bouquet de persil plat/simplepiment de Cayenne (selon convenance, mais traditionnellement, ce plat se mange assez épicé)sel, poivre du moulin1 cuiller à café de cuminherbes 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 cuiller à café de sarriette fraiche

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

Prep 35 min

Cook 180 min

Total 3h35

Ingredients

for 2 kg of veal or beef tripe
2 kg of tripe (mixture of all stomachs) well cleaned and cut into strips
1 veal foot
400 g salt pork cut into small pieces and blanched
2 cans 4/4 of peeled tomatoes, seeded and peeled passed through a sieve or 2 small cans of tomato concentrate diluted in a little white wine or the equivalent in ripe fresh tomatoes if it's the season
1 tablespoon of flour
2 sugar cubes
1/2 bottle of dry white wine (Corsican and from Patrimonio malvoisie variety if you're lucky enough to find it)
mild olive oil or lard for sautéing
3 cloves of garlic, degerminated and finely chopped
1 large onion finely chopped
2 cloves
1 large bunch of flat/simple parsley
Cayenne pepper (according to taste, but traditionally, this dish is eaten quite spicy)
salt, freshly ground pepper
1 teaspoon of cumin
Herbes de Provence according to taste, the best being, in addition to a classic bouquet garni, to add 2 sage leaves, a small branch of fresh rosemary, 1 large pinch of Corsican marjoram (nepita) and 1 teaspoon of fresh savory

Step-by-step directions

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 is from my cousin Toussainte, an accomplished cook from Oletta, and very slightly adapted to my personal taste.
1/ Clean the tripe and veal foot well in vinegared water
2/ Blanch them for 10 minutes in vinegared boiling water, drain well and cut into strips.
3/ Grind all the spices and aromatics (except the bouquet garni and rosemary) in a mortar.
4/ Preheat the oven to a very low temperature like for the recipe for tripe à la mode de Caen 140°C (th5).
5/ Gently sauté the onion, garlic, a few tablespoons of finely chopped parsley and the salt pork without browning in a hermetically sealed Dutch oven that can go in the oven.
6/ Add the spices and aromatics, season with salt and pepper and sauté for 2 minutes always quite gently.
7/ Dust with flour and let it brown for 2 to 3 minutes.
8/ Add the tomatoes, sugar and wine; let the alcohol from the wine evaporate uncovered, stir.
9/ Add the tripe and stir everything together well.
10/ Cover with water, seal the Dutch oven hermetically (lute if possible) and cook in a very low oven for three hours (or more if you use veal tripe). Let cool completely in the turned-off oven.
11/ Remove the veal foot, bone it, cut it

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.

Patrimonio Tripes Corse