Tripe Soup (Minestrone di Trippa)
Instructions
Wash the tripe, put it to boil and when it is almost a half (after about 30 minutes), cut into julienne, strips; you add the fried in canola oil chopped all the vegetables, except potatoes, for around ten minutes, stirring.
At this point add the meat or vegetable broth, the breadcrumbs and the potatoes cut into cubes: cooking must continue to simmer for another hour.
The soup should be served steaming hot, with a sprinkle of Parmesan cheese.
Ingredients and dosing for 4 persons
- 1000 g of veal tripe
- 3 potatoes
- 3 carrots of val di gresta
- 3 stalks of celery
- 1 sprig of parsley
- 1 clove of garlic
- Olive oil
- Broth
- Breadcrumbs