What wine with tripa (tripe), served in the Italian or Hungarian style, cooked various veggies, tomato, peppers, etc served in a thick broth (stew). Not perfect but so far, I am partial to a light chianti.
Answer From Expert Roger Bohmrich MW
I think the other ingredients you mention - tomatoes, peppers and the thick broth - are the determining factors in wine pairing. My preference would be for a medium weight red with fresh acidity and fairly good intensity. You may want to try a more concentrated Chianti Classico, one of the many good Sangiovese-based Tuscan blends (IGT Toscana), Barbera d'Asti, or even an Aglianico from Campania that is not too powerful.
