Tripe soup alla genovese
Instructions
Clean the tripe and let it boil for about 3 hours in two litres of lightly salted water along with some bay leaf and onion.
Once cooked drain keeping aside the broth and cut it into strips and, separately, prepare a mixture of chopped onion in which you put the tripe with a couple of Bay leaves.
As they become browned, cover with dry white wine.
Completed the evaporation add tomatoes in pieces, add salt and cook for about a quarter of an hour.
Then add a beaten of garlic, parsley and Rosemary; cover the Pan and leave on the fire for about 40 minutes.
Spent the time, pour the soup you've kept aside; When will lift the boil, add the pasta.
Brought to the table along with grated Parmesan cheese served separately.
Ingredients and dosing for 4 persons
- 1000 g of trippe
- Some leaves of laurel
- 2 onions
- Dry white wine
- 500 g of tomatoes
- Garlic
- Rosemary
- Parsley
- 330 g of type pasta ditalini
- Grated parmesan cheese
- Olive oil extra virgin
- Salt
- Pepper