La Vera Cucina

Trippa Con Patate

Antonio Avanzato and his brother, Vincent, left Italy back in 1966. After working alongside their father for years, they eventually opened Stella Luna Ristorante in Oneonta, NY, in a beautifully restored train station! The connection between our sense of smell and memory is undeniable. For Antonio, the aroma of Trippa con Patate (tripe with potatoes) slowly simmering instantly transports him back to his childhood and learning to cook on his mother’s woodstove back in Italy!


  • 2 tablespoons fresh extra virgin olive oil
  • 1 large onion, minced
  • 2 garlic cloves, minced
  • salt and pepper to taste
  • 2 large potatoes parboiled and diced
  • 4 cups chopped, peeled plum tomatoes
  • ½ cup chopped fresh basil (stems and flowers removed)
  • 1 pound tripe, cleaned and boiled
  • ½ cup grated Parmigiano Reggiano


Heat olive oil over medium heat. Add onion, stirring occasionally. Add salt and pepper to taste. Once onions cook down and become translucent, add garlic, potatoes, tomatoes, and basil. Heat briefly, then add tripe; stir through. Cover pot; reduce flame to medium low and simmer for 30-40 minutes. Check occasionally; add liquid as needed.

The dish is done when the potatoes are soft and the tripe is tender and easy to chew. Serve hot with a dusting of Parmigiano Reggiano if desired.

Preparing the tripe:

  • 4 quarts water
  • 2 tablespoons salt
  • ¼ cup freshly squeezed lemon juice


  1. Cut tripe into hand-sized pieces to facilitate rinsing.
  2. Rinse tripe in new clean water, drain, and repeat three more times.
  3. Add four quarts of water, salt, lemon juice, and tripe to a stainless steel sauce pot. Bring to a boil over high heat. Once pot boils, skim off any foam.
  4. Cover pot and reduce heat to a medium flame. Simmer for 90 minutes until tripe is tender.
  5. Remove pot from heat and drain water. Cut boiled tripe into bite-sized medallions. Set aside.

About Trippa

Trippa (tripe) is prepared from the stomach lining of cattle, oxen, sheep, etc. In the Old Country, thrifty and resourceful contadini (peasants) found creative ways to transform inexpensive forms of protein like tripe into flavorful dietary staples. Since then, many of these treasured recipes have become comfort foods, warmly reminding families of simple times and simpler means