Tripe (Pasta) with Fennel, Anchovies, and Pine Nuts

Tripe Pasta with Fennel, Anchovies, and Pine Nuts is the meat-based / low-inflammation version of an old favorite. My sister emailed me a version of this recipe in 2005. On the Standard American Diet (SAD) diet at the time, I promptly made it with pasta and it was a favorite.  Alas, it was in remission for many years after adopting more of an ancestral diet, but I never forgot the flavors.  This is the perfect comeback.

SAD Pasta

As Dr. Bill Schindler says in Eat Like a Human, “Pasta that comes out of a box is nothing more than boiled flour and has no place in our home.”

He’s referring to the fact that grains (nuts, and legumes) are seeds, which need to be properly prepared for optimal human digestion. If we mimic the germination process with with a warm, acidic environment, then we can trick the seed into two important tasks.

First, this process will deactivate phytic acid, which would otherwise bind to and steal other minerals from our digestive system. Secondly, it will release the inherent nutrients for our own absorption.

Prepared in this way, grains are much easier to digest. In Eat Like a Human, Schindler provides a Sourdough Pasta recipe that follows these guidelines detoxify and predigest the grains. He notes that when he eats these ‘in moderation… [he] feels fine.’ I’ve had a similar experience.

But there are other options.

Other options

For years, we prepared this pasta dish without the pasta and served it as a side dish. We often served this alongside steak or Seared Tongue in our home.

But recently, I accidently got a 6lb cut of tripe instead of my usual 2lb portion and I had a chance to get more creative than usual.  We’ve long since substituted tripe for pasta – typically with red sauce or homemade pesto (a recipe I meant to post the week of Christmas for a couple of years now, oops).  In any case, I cut the tripe into nice thick perciatelli-like strips so it would fit right in here!

Alas, tripe is lower in nutrients than other organ meats. (Admittedly, liver leaves a big shoe to fill.) However, it is still a rich source of protein and has a good supply of balanced amino acids, including glycine.

Glycine is not an essential amino acid, meaning that our bodies can synthesize it ourselves using other nutrients. However, it’s become increasingly popular due to an increasing awareness of the need to balance methionine in muscle meats. Plus, the beauty benefits promoted in the collagen are largely due to glycine.

Tripe Pasta with Fennel, Anchovies, and Pine Nuts

Tripe Pasta with Fennel, Anchovies and Pine Nuts became an instant hit in our home. It met the criteria for one of my top tips for introducing organ meats into your diet: use spices and flavors that your family already likes. And it was an easy win for that reason.  Plus, the tender give of tripe and the higher protein content (compared to even an egg-based, sourdough pasta) makes a filling meal. Enjoy!

Tripe with Fennel, Anchovies and Pine Nuts

September 30, 2023

by Janine Farzin

Category Tripe

Persons

6

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Notes

Prepare tripe in advance so that it's equivalent to cooked pasta - ready to eat! For green or bleached tripe, rinse well, parboil for 10 minutes and discard cooking liquid. Then boil covered with aromatics for at least three hours (or all day!) until tender. Tripe will now be ready for use. This can be done up to several days in advance and reserved in cooking liquid or dry in a seal-tight container.

Ingredients

• 1 T butter
• 10 anchovies, diced or crushed
• 1/2 onion, sliced
• 1 fennel bulb, halved, core removed, and sliced (reserve fronds, see below)
• 1/4 t red pepper flakes
• 1 14oz jar diced tomatoes
• 1/4 t saffon threads, crushed
• 2lb pre-cooked tender tripe, in strips or pieces (tripe should be prepared in advance, see note)
• 1/4 cup currants
• 1/4 cup pine nuts (ideally soaked and sprouted crispy pine nuts)
• Fennel fronds, chopped, as garnish

Instructions

1. In a heavy-bottomed pot on medium-high heat, add butter and anchovies and mash with a wooden spoon. When mashed and hot, add onion and fennel slices along with red chili flakes. Let cook for 6 minutes until tender.
2. Add tomatoes, saffron, and tripe. Mix well, reduce heat to medium-low and cover for five minutes while the flavors get to know one another.
3. Add currants and pine nuts and mix well. Serve warm and garnish with fennel fronds.

https://offallygoodcooking.com/tripe-pasta-fennel-anchovies/