Grandma Rosalie’s Tripe

In his debut cook book, Offal Good, Chris Cosentino shares a belly-warming recipe of tripe that will have you heartily digging in for more.

By SALT Magazine | 19 October, 2017 | Food, Recipe
2017-10-19 11:05:16 2017-10-20 15:49:05

Grandma Rosalie's Tripe 1

The main recipe of Cosentino’s Grandma Rosalie’s Tripe is simple enough – basically frying and stewing – but actually requires a three-step preparation before the cooking even commences. First of all, the tripe needs meticulous cleaning, three hours of cooking to become tender, and then overnight cooling. You don’t have to worry about people messing with your prep though, as the funky smells released during the cooking of the tripe will clear the kitchen. Next, chillies and herbs are to be blended to make the Salsa Fra Diavolo sauce. Finally, the tripe has to be marinated in the sauce overnight. 

Thanks to the piquant and moreish tomato sauce that cuts through the tripe’s richness, the dish is downright tasty. Served with warm, crusty slices of bread, it does a great job warming, well, the belly.


Serves 6 | Level: Tedious | Total time: Essentially 4 hours, technically 2 days

Salsa Fra Diavolo (makes 1 ½ cups, you will need 2 tbsp for this recipe)
3 serrano chiles
2 red fresno chiles
2 jalapeños
4 cloves garlic
1 bunch thyme, leaves picked
3 bay leaves
1 tbsp red chile flakes
1 tbsp smoked  pimentón e la Vera picante
½ cup extra-virgin olive oil
Zest and juice of 1 orange

  • Removes the stems from the chiles, chop the bay leaves and thyme, and place all the ingredients in the blender.
  • Blend until smooth.
  • The sauce will keep, covered in the fridge, for two weeks. After that, it begins to age and the flavour changes but is still delicious.


2 pounds honeycomb beef tripe, cooked and cut into 2-inch squares
3 tbsp Salsa Fra Diavolo
2 tbsp extra-virgin olive oil, plus more for finishing
1 cup julienned red onion
1 tbsp sliced garlic
¼ cup red wine
1 28-ounce can San Marzano tomatoes, milled
Grated orange zest, to taste
Red wine vinegar, to taste
¼  cup mint leaves
Grilled bread, for serving

    • Coat the tripe in the salsa fra diavolo and marinate, covered, in the fridge overnight.
    • In a medium-braising pan or Dutch oven set over medium heat, combine the extra-virgin olive oil and the onion. Cook, stirring until softened, about five minutes.
    • Add the garlic and tripe and cook, stirring, to bloom the flavours of the fra diavolo, about three minutes. Deglaze the pan with the red wine and reduce until almost dry, about two minutes.
    • Add the tomatoes, bring to a boil, turn down the heat to a simmer, and reduce until the sauce is brick red, about 15 minutes.
    • Adjust the sauce with orange zest and a splash of red wine vinegar.
    • Tear the mint leaves, add them, and serve immediately in bowls with some grilled bread and a drizzle of extra-virgin olive oil.

Offal Good is published by Clarkson Potter Publishers. © by Chris Cosentino.

For SALT’s full review, download our October/November 2017 issue! Meanwhile, here are the other dishes from the book that we tested: Candied Cockscombs, Rice Pudding & Pomegranate; and “Three Little Piggies” Pig’s Brain and Porcini On Toast.


The SALT Team is dedicated to bring out the best in food journalism, with culinary prose, evocative photo-essays, and inspiring reads from people who work behind the scenes. Our online portal carries the latest on food and drinks in the region, with an injection of a fresh new spirit to food content and an offbeat attitude.