main dishes sardinian

Cagliari-Style Tripe with Saffron (Trippa Cagliaritana)

Tripe slow-simmered with tomato and saffron in the Cagliari style, finished with fresh mint and grated pecorino.

Gluten-Free Nut-Free Low Carb
Back to Recipes More Recipes
Prep 20 min
Cook 1h 20m
Total 1h 40m
Servings 6
Difficulty Easy

Ingredients

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Wash the tripe thoroughly under cold running water. Cut into strips about 2cm wide.

  2. Heat olive oil in a large pot or wide pan over medium heat. Add the chopped onion and cook for 5 minutes until softened.

  3. Add the tripe strips. Increase the heat to high and cook until the moisture from the tripe has evaporated.

    Tip: Let the tripe sear slightly—this builds flavor before the long simmer.

  4. Add the diced tomatoes and the saffron dissolved in warm water. Season with salt and pepper. Stir to combine.

  5. Reduce heat to low, cover, and simmer for about 1 hour until the tripe is tender. Check occasionally and add a splash of water if it gets too dry.

  6. Remove from heat. Tear the fresh mint leaves over the top and scatter with grated pecorino. Serve immediately.

Storage & Meal Prep

Refrigerate for up to 3 days. Tripe reheats well and the flavor improves overnight. Reheat gently on the stovetop with a splash of water. Freezes well for up to 2 months.

Variations

  • With Potatoes: Add diced potatoes in the last 30 minutes of cooking for a heartier one-pot meal.
  • With Chickpeas: Stir in a can of drained chickpeas during the last 15 minutes for added substance and plant protein.

FAQ

Where do I buy tripe?

Ask at a good butcher shop. It is usually sold pre-cleaned. If buying from a market, rinse it thoroughly and blanch it in boiling water for 10 minutes before using.

Can I use saffron threads instead of sachets?

Yes. Use about a generous pinch of threads and steep them in 2 tablespoons of warm water for 10 minutes before adding.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Cheese
Pecorino Romano
50 g
Vegetables
Canned Tomatoes (Crushed/Diced)
400 g
Onion (Yellow/White)
143 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Saffron
0.2 g
Fresh Mint
0.1 g
Salt
6 g
Black Pepper
1 g
Other
Tripe (Raw)
500 g

Per Serving

194kcalCalories
14gProtein
8gCarbs
12gFat
2gFiber
Sodium
293mg13% DV
Potassium
364mg8% DV
Calcium
195mg15% DV
Iron
1.6mg9% DV
Magnesium
30mg7% DV
Vitamin C
13.9mg15% DV
Vitamin A
31µg3% DV
Vitamin K
8.7µg7% DV
Folate
16µg4% DV
Tripe (Raw)
Canned Tomatoes (Crushed/Diced)
Pecorino Romano
Saffron
Onion (Yellow/White)
Fresh Mint
Extra Virgin Olive Oil
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Cagliari, Cagliari-Style Tripe with Saffron belongs on the Sardinian home table. I build it around mixed tripe, diced tomatoes, and grated pecorino.

I wash the tripe thoroughly under cold running water. I cut into strips about 2cm wide. I heat olive oil in a large pot or wide pan over medium heat. I add the chopped onion and cook for 5 minutes until softened.

I reduce heat to low, cover, and simmer for about 1 hour until the tripe is tender. I check occasionally and add a splash of water if it gets too dry. I remove from heat. I tear the fresh mint leaves over the top and scatter with grated pecorino. I serve immediately.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide