1 kg
1
1
1
4
tablespoons
125 ml
400 g
100 g
|
ready to
cook calf's honeycomb tripe
large
onion, finely chopped
large
carrot, finely chopped
celery,
finely chopped
extra
virgin olive oil
dry white
wine
canned
Italian tomatoes, sieved
freshly
grated parmesan cheese |
Method :
-
Rinse the tripe thoroughly under cold
running water, drain and dry with a clean cloth.
-
Cut into thin strips with kitchen
scissors or a very sharp knife.
-
Sauté the onion, carrot, and celery in
the oil in a heavy bottomed flameproof casserole for 5 minutes.
-
Add the tripe and season with salt and
pepper.
-
Continue cooking for 3-4 minutes,
stirring continuously.
-
Add the wine and cook over a higher
heat, uncovered for 5-6 minutes to reduce.
-
Mix the tomatoes and check the
seasoning.
-
Cover and leave to simmer for 30
minutes, stirring occasionally.
-
If necessary, reduce the amount of
liquid by cooking, uncovered, over a higher heat for a few minutes.
-
Serve very hot with the cheese served
separately.
Serves 4
Preparation
: 20 minutes
Cooking
: 45 minutes
Recipe grading : easy
Suggested wine : a dry red (Pomino)
Mobile tripe vendors
still sell many types of tripe sandwiches or plastic containers full of
delicious tripe on Florentine street corners.
#Ads - Get the above cooking ingredients here at discounted price
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