Olivetan-style tripe Angheli

Olivetan-style tripe

1 hour 15 minutes
  • (6 serves)
  • 800 gr (1 and 3/4 lb.) veal tripe, cut into strips
  • 2 eggplants, 4 plum tomatoes, 1 onion, 2 cloves of garlic, a bunch of parsley
  • 3 hardboiled eggs
  • 100 gr (3 and 1/2 oz) fresh tuma cheese
  • 100 gr (3 and 1/2 oz) aged pecorino
  • olive oil
  • chili pepper


Cut the eggplant into strips, salt for a couple of hours and, after frying in oil, keep them warm.
Slice and sauté the onion in a capacious pot. Add the peeled and chopped tomatoes and the garlic and then the strips of tripe. Salt and pepper to taste, add the parsley and chili pepper. Cover and cook for about twenty minutes.
Cover the bottom of a baking dish with a layer of tripe and cover it with the fried eggplant, hardboiled eggs and sliced cheese; sprinkle with grated pecorino. Add another layer of tripe, drizzle with oil and sprinkle with chili pepper and the remaining grated cheese. Bake at 300ºF for 20 minutes.
Serve hot or warm.

Did you know?
The name of the recipe refers to the Olivetans, monks of a religious order named for the co-patroness of Palermo, Santa Oliva, because this dish originated in their monastery. It is still made in inland Sicily, between Enna and Caltanissetta. There are some variations: the melted cheese on top can be thickened by mixing the cheese with beaten eggs; chili pepper can be replaced with powdered cinnamon, nutmeg and clove; the layers of tripe can be alternated with ground beef sautéed with various herbs or ragouts of meat, chicken livers, morsels of chicken breast.

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