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Filharmonic Restaurant

Filharmonic Restaurant presents recipe for Trippa - Italian veal tripe in tomatoes and thyme.


Veal tripe (boiled, cleaned) -1800 g
3 large carrots
2 small celery roots
10 cloves garlic
2 Tbsp thyme
200 ml white wine
Pelatti (or 6 fresh tomatoes) - 1 can
3 l broth
2 l water
Chilli flakes
2 Tbsp pesto
salt, pepper, granulated garlic, sugar.


  1. Finely chop the onion  and garlic.
  2. Grate the celery roots and one carrot. Slice two carrots into medium-thick slices.
  3. Scald the tomatoes, peel and chop them. Skip this step if you are using canned tomatoes.
  4. Heat some olive oil in a frying pan. Add the onion, garlic and celery roots. Fry for 2-3 minutes until the onion turns glassy. Add the grated carrot and fry for a few more minutes. Add the wine and evaporate for a few minutes. Add the water, tomatoes, broth, thyme, chilli, granulated garlic and pesto. Sugar to taste. Bring to boil, reduce the heat and simmer for about 10 minutes.
  5. Add the tripe and sliced carrot, and mix thoroughly. Bring to boil and reduce the heat.
  6. Cook on low heat until the tripe is soft and the gravy thickens - for 2-3 hours.
  7. Before serving, season to taste with salt and freshly ground pepper.