Morsello to f.c. catanzaro
Instructions
Cut the tripe into strips, rinse and drain.
In a casserole, preferably earthenware oil imbiondite in the bacon and onion, put the tripe, let them dry and then Brown; pour the wine and let it evaporate.
Add salt and add the concentrate melted in a ladleful of hot water, chilies and oregano.
Cook with lid for an hour at moderate fire abundant.
The morsello avails in Pictish ', ' a soft crust sandwiches (tartine).
Rather than mixed tripe you can prepare with offal and pork or lamb or goat meat.
Ingredients and dosing for 4 persons
- 1000 g of already boiled veal tripe
- 7 tablespoons of olive oil
- 50 g of chopped bacon
- 1 chopped onion
- 1 glass red wine
- 1 tablespoon of tomato paste
- Chopped seedless peperoncini piccanti
- 1 pinch of oregano
- Salt