Cagliari-Style Tripe with Saffron (Trippa Cagliaritana)

Instructions

1. 1

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

2. 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. 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. 4

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

5. 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. 6

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