La trippa tosco-romana di Nila ed Ermete per l’MTC

Faccio outing: io amo la trippa.

La amo da sempre, la adoravo anche da piccina, specialmente con le patate che andavano ad assorbire tutto l’intingolo rossastro in cui aveva cotto la carne.

E la amo, forse ancor di più, oggi, a gusti ormai formati, e attendo la serata trippa come si attende un giorno di festa.

Per questo, quando ho scoperto che la sfida dell’MTC scelta da Cristiana verteva sul quinto quarto, ho gioito, e ho saputo fin da subito quale sarebbe stata la mia ricetta per la sfida.

C’è un errore nella frase precedente, e sta in quel mia.. questa ricetta, infatti, è dei nonni del mio compagno, Nila ed Ermete, toscana dell’Elba lei, romano lui, e la loro trippa è ormai per me un vero avvenimento. Lo è perché quella cena (sempre rigorosamente di giovedì) si programma con settimane di anticipo e perché ogni cena è motivo di aggiustamento delle dosi, alla ricerca della quantità perfetta che, chissà perché, è sempre in aumentare (è così buona che siamo arrivati a programmare un prossimo di acquisto di 2,5 kg di trippa per 5 persone.. non ci giudicate, voi non sapete).

La ricetta, quindi, è la loro, ed ho scoperto che è impossibile affermare se sia una preparazione alla toscana o alla romana, a meno di non originare una sanguinosa faida famigliare. Accontentatevi quindi della mia definizione, “tosco-romana”, e di sapere che è davvero una delle trippe più buone, morbide e succulente che io abbia mai assaggiato, e sappiate gustare insieme a me, oltre a questo favoloso piatto, la fortuna di poter apprendere le ricette tradizionali dalla viva voce dei nonni, che non saranno i miei, ma ormai è proprio come se lo fossero.

 

Trippa blog

Trippa tosco-romana

Di Pubblicata:

  • Resa: 5-8 Persone servite
  • Preparazione: 30 minuti
  • Cottura: 4 ore 0 minuto
  • Pronta In: 4 ore 30 minuti

Ingredienti

Istruzioni

  1. Tritate finemente aglio, cipolla e prezzemolo, quindi fate rosolare in abbondante olio extra-vergine di oliva in un grosso tegame fino a doratura.
  2. Aggiungete quindi la trippa (precedentemente bollita e tagliata a pezzetti) e fatela rosolare bene a fuoco dolce, mescolando spesso, quindi salate.
  3. Quando l'acqua formatasi sarà evaporata, sfumate con il vino bianco.
  4. Quando il vino sarà completamente evaporato, aggiungete la polpa di pomodoro, quindi il peperoncino, il pepe nero macinato e qualche foglia di basilico. Assaggiate e, se necessario, aggiustate di sale.
  5. Continuate la cottura a fuoco lento per almeno 2 ore, ma 4 ore è il tempo perfetto. Durante la cottura, se vedete che il sugo si rapprende troppo, aggiungete un pochino di acqua.
  6. A fine cottura, aggiungete un paio di cucchiai di Parmigiano Reggiano (o pecorino romano) grattugiato, mescolate e spegnete il fuoco.
  7. Fate riposare almeno un'oretta, quindi riscaldate e servite.
  8. Servite ben calda, aggiungendo in ogni piatto ulteriore Parmigiano o pecorino grattugiato. Non fate mancare abbondante pane in tavola e del vino rosso corposo per accompagnare.

Trippa finale blog

Con questa ricetta partecipo all’MTC n. 38

327 pensieri su “La trippa tosco-romana di Nila ed Ermete per l’MTC

  1. La trippa a Trieste è un piatto molto usato e conosciuto. Non so quale parte si usi millefoglie o…. perhè io non l’ho mai fatta non mi piace. Ma qui deve essere molto consumata con pomodoro e poi l’immancabile polenta oppure patate. Bella la tua ricetta quasi quasi mi viene voglia di provare chissa…. buona giornata

  2. Adoro la trippa… e la tua versione mi piace moltissimo!!!
    In bocca al lupo per l’MTC!
    A presto.

  3. Vedi io sono una toscana che non rende onore alla sua terra, la trippa mi sono sempre rifiutata di assaggiarla, nonostante a casa mia sia un piatto speciale, fatto dalla nonna o dalla mamma, che richiama a tavola un numero elevatissimo di persone. Ora ammetto però che questo sugo un po’ di gola me la fa, soprattutto se penso al pane senza sale che ci potrei tuffare dentro. Vediamo un po’ se mi fai fare outing anche a me alla veneranda etá di 35 anni….

    1. Beh, se hai qualcuno in casa che fa una trippa speciale, che addirittura richiama il “grande pubblico”, dagli almeno un’opportunità e prova l’assaggio..
      Da amante della trippa, posso solo dirti che ha un gusto molto più delicato di quel che si pensi, e anche la consistenza, se la trippa è ben cucinata, non ha nulla di “viscido” (e te lo dice una che fatica a mangiare le ostriche per quel motivo lì).
      E quel sugo, che vuoi che ti dica? Il sugo alla toscana è una roba, ma una roba…

      Prova, prova, poi mi dirai! 🙂

      Un abbraccio,
      Giulia

  4. Ora faccio outing anche io….se nel post ho scritto che non amo le interiora non posso però negare che la trippa qualche volta l’ho mangiata anche se sono passati secoli!
    Qui nelle Marche si è soliti profumarla con la santoreggia però anche pecorino e basilico devono darle un profumo strepitoso…passo l’informazione alla mia mamma!
    Un abbraccio

  5. buona l’è buona, ma senza mentuccia romana non si può definire trippa romana!!!! Da noi niente basilico ma la menta, vedrai che non sbagli se provi.

    1. Mai mangiata con la mentuccia romana, ma immagino che meraviglioso profumo dia alla trippa.
      Vedi che ho ragione a definirla tosco-romana? Sicuramente il basilico è un’aggiunta toscana (soprattutto considerando che la nonna metterebbe il basilico anche nel caffellatte)… io ormai ho una mia teoria: questa ricetta è partita come una trippa alla romana, con la ricetta della famiglia del nonno, ma la nonna ci ha messo del suo, e alla fine si è trasformata in una tosco-romana. E non ditelo a loro, sennò son guai!! 😉
      Un abbraccio,

      Giulia

  6. Uno dei motivi per cui amo aver deciso di aprire la tarte maison è proprio quello di “salvare” le ricette di famiglia (mia e altrui) E’ come ridargli nuova linfa, non credi?
    Faccio outing anch’io, non amo la trippa porca miseria… mi perdoni?!

    1. Sono assolutamente d’accordo con te, Marina! Un blog è un grandissimo mezzo per poter salvare e condividere ricette che altrimenti sarebbero destinate prima o poi ad andare perdute..
      Io non ho molte ricette di famiglia, però mi piace, ora che posso, salvare anche quelle delle famiglie acquisite 😉

      Un bacione

      Giulia

      PS. Ti perdono, ti perdono 😛

  7. io purtoppo con lo stomaco che mi ritrovo, se mangio la trippa non dormo per 1 settimana! 🙂 però mi piace leggene la ricetta!

    1. Ma sai che a dispetto di ciò che comunemente si dice/si pensa sulla trippa, non è un piatto né grasso né pesante?
      Magari, prima o poi.. 😉

  8. In questo caso sono i nonni acquisiti a scendere in campo: grandi! E adirla tutta mi sa tanto che togliere il “toscana”…a me sembra tutta farina del sacco di Ermete (un nome perfettamente da nonno!). Da me viene preparata nella stessa identica maniera, con tempi di cottura sulle 4 ore e con il pecorino…forse l’unica cosa che non metto è il basilico. Bello leggere di qualcuno che è rimasto entusiasta della scelta, ancor più bello sapere che avete questo rituale settimanale che vi unisce e visto che i nonni non li ho più, ho anche un pizzico d’invidia! Salutameli e ringraziali. Un abbraccio cri

    1. Ciao Cristiana,
      a dirla tutta anche io toglierei il toscana, ma guai a dirlo a Nila, che sostiene che a casa sua si faceva così, e chi sono io per contraddirla?! Secondo me la ricetta è quella di Ermete e la trippa è molto romana, ma la toscana di casa ci ha messo il suo con un sugo più “sugoso” e con quel basilico che sta assai bene nell’insieme!
      Eh, anche io i nonni non li ho (quasi) più e metà non li ho mai nemmeno conosciuti, quindi questi nonni che sono nonni al 100% e che mi hanno adottato con il calore e l’entusiasmo di cui solo i nonni sono capaci sono una vera fortuna.. diciamo che a mio favore gioca anche l’essere una buona forchetta, una caratteristica sempre apprezzata dai nonni 😉 (non per niente i chili di trippa diventeranno 2,5 .. e chissà come mai la metà della pentola finisce sempre nel mio piatto).

      Grazie per il passaggio e per il commento.
      A presto,
      Giulia

  9. Aò! Io so romana de Roma…e se me voi conquistà me devi cucina popo ‘a trippa!! 😀
    Bravissima, ha un aspetto meraviglioso…e quel sughetto in cui intingere il pane che….mamma mia che voglia mi hai fatto venire!!!

    1. Eh, io sono torinese di Torino, ma la trippa (e fatta così, poi) mi conquista ogni volta 😀

      Hai ragione, il pane è una componente essenziale per questo piatto.. non per niente solo quando si cucina la trippa i nonni vanno apposta in un fornaio in un altro paese perché fa il pane più buono e morbido, perfetto per la scarpetta 😉
      I nonni mica li freghi su questi particolari! 😉

      A presto,

      Giulia

  10. Beh, devo dire che l’aspetto è ottimo anche per me che non la amo molto. Comunque le ricette di famiglia, quelle più collaudate ed amate, fatte e riffatte mille volte, hanno sempre un che di magico che le rende uniche. Un bacione!

    1. Grazie mille, Mari!
      E poi vuoi mettere?! Con le ricette di famiglia si fa una sorta di studio volta per volta, fino a trovare la vera ricetta perfetta, quella più amata e apprezzata da tutti! 😉

      A presto,
      Giulia

  11. La trippa in rosso con le patate lesse é uno di quei piatti che non mangio mai, ma quando la mia mamma lo fa, una volta all’anno più o meno, lo mangio con gran gusto!!!!!
    Peccato che a casa mia non lo apprezza nessuno… Uff!!
    Il tuo mi sembra proprio goloso!
    Ciao e buon mtc!!!

    1. Guarda, io l’ho sempre mangiata con le patate (e anche coi fagioli, o entrambi), ma ora che l’ho assaggiata così in purezza non so mica se tornerei indietro.. da sola è ancora più buona, ancora più delicata, ancora più succulenta!
      Peccato che a casa tua non abbia estimatori.. se vuoi posso dire al nonno di metterne un po’ più in pentola la prossima volta 😉

      A presto,
      Giulia

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