The tripe
The tripe
The tripe
5
1
Stefano Moraschini
Thinly slice the tripe, wash and drain.
In an earthenware casserole saute the sliced vegetables, garlic and bay leaf: Add tripe, let it dry, pour the wine and let evaporate.
Add the tomatoes, salt and pepper.
Bring cooking basting occasionally with water and stir often; before removing the tripe from the fire, add the Basil.
Stir and serve with plenty of grated pecorino cheese.
Calories calculation
Calories amount per person:
449
Ingredients and dosing for 4 persons
License
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
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