Rural tradition provides some real treats, like Cagliari-style tripe, a delicious second course that is perfect for a dinner with friends. Three special ingredients give that extra touch to the Sardinian version of this dish:
- Mint, for fragrance
- Saffron, for a bright colour and an intense aroma
- Grated pecorino, to tie all the flavours together
Cooking Cagliari-style tripe in your kitchen is very easy, and, once it’s ready, you can decide whether to enjoy it piping hot or the day after, when it’s cold and even tastier.
P.S. Did you know that tripe in the Sardinian language is called busecca?
Start by carefully washing the tripe. Let it drain and dry it with a cloth, then use a sharp knife to cut it into strips.
Heat the extra virgin olive oil in a large saucepan and brown the chopped onion, then add the tripe. Stir with a wooden spoon and cook for 5 minutes so that the tripe loses all its moisture.
Now add the tomato pulp and the saffron diluted in water, season with salt and pepper and stir, cooking over a low heat for around 1 hour.
When ready, add the mint and grated pecorino, then stir for a couple of minutes to allow the flavours to mix. Serve your Cagliari-style tripe very hot!