Tripe is commonly eaten all over Italy and what the triperia had on offer back in August was insalata de trippa, which had cherry tomatoes, onions, etc, tossed into shredded pre-blanched tripe – the type generally available in the UK, the white stuff that sadly doesn't have much flavour in it compared to the various other types once readily available in butchers and now non-existent except in specialist tripe shops in the north of England.
Anyway, this type of tripe does suit a salad as you need do nothing to it except wash it and cut it up. I know I'm probably not going to start a new tripe renaissance, but in Liguria it's still a big part of their culture.
400-500g of tripe (blanched, pre-cooked type)
1 red onion, peeled and very thinly sliced
3-4 sticks of celery, preferably with as many leaves as possible, peeled if necessary
1 medium red chilli, seeded and finely chopped
2 firm tomatoes, skinned, seeds removed and flesh finely chopped
2-3tbsp extra virgin olive oil
1tbsp good-quality white wine vinegar
Salt and freshly ground black pepper
Cut the tripe into strips. Using a mandolin or very sharp knife, cut the celery into 3-4cm lengths and then very thin ribbons lengthways. Mix the tripe, onion, celery, chilli and tomatoes with the olive oil and vinegar and season to taste. Leave to marinade for about 30 minutes, then tear any celery leaves and toss into the salad and scatter a few on top before serving.Reuse content