Braccioli Oriolese Trippa:
Oriolo, Prov. Cosenza
1 Lb round steak(Sliced 1/4 inch)
3-4 cloves garlic
3-4 bay leafs
1/2 cup gratted cheese(Romano, ect)
Salt & black pepper to taste
Olive or Veg oil.
Lay slices of meat flat and brush with oil. Add gratted cheese, garlic, sprinkel bayleaf (crushed) add salt- pepper to taste.Spread seasonings as evenly as possible.
Now, gently roll meat (like-jelly roll) tie with string to hold shape.
Your Braccioli can be baked, fried or broiled and is excellent when added to your spegetti sauce.
Rose Grizzuti Lilli
Frankfort NY
Braccioli
Oriolo Cosenza
With Breadcrumbs:
1 1/2 # round steak sliced thin for braciole)
1 C soft bread crumbs
1/2 C Romano cheese grated
2T fresh parsley
2 teas. minced fresh garlic
Lay out meat sprinkle with salt & pepper
garlic,parsley, and cheese --bread crumbs on top' ; roll up and tie with
string brown in hot oil and add to spagetti sauce or brown in electric
frying pan in a little oil. Can be simmered in tomato sauce, ect.
What ever you like!!!!!!
Suzi Dursi/Durse
Boardman Ohio.
From Prov. Reggio Calabria.
(Beef Tripe, Calabrian Style)
1-Lb beef tripe
2 18 oz. cans of tomato sauce(or whole tomatos)
1/2 tsp. dried oregano
1/2 tsp.dried basil
3 cloves of garlic minced
1 tbs. parsley
Salt and pepper to taste
Hot Pepper, fresh or flakes
Cut fat off of tripe, and cut into one inch squares. This can be done
either before or after you boil the tripe, but I always do it before.
Put in med. size 4 qt. sauce pan, and fill pot with water. Bring to boil
and cook 1 to 1 1/2 hrs. In the meantime make the sauce. Saute' onions
and garlic in olive oil and add tomato sauce, oregano, and basil. Bring
to boil and reduce to simmer. Drain and rinse tripe well. Add tripe to
sauce and cook for 2-3 hours, or until tender. Last 1/2 hour of cooking,
add the cut up celery, potato's. Cook until tender.
From...Ottavianan Kitchen (see Link on cover page)
Trippa
( Another variation.)
Trippa was served in the winter. My father thought that a bowl of trippa with lots of hot pepper would cure whatever ailed you.
The tripe is first boiled for about an hour and then cooled and sliced in
strips.
Next fry some sliced onions, Italian peppers (the long ones) or even Bell
peppers and garlic. Add the tripe, some red wine and enough peeled, chopped
tomatoes to make a sauce. Simmer until the tripe is tender, about an hour. Add
crushed red hot pepper as desired.
Rose Albrizio-Houston Tx.
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