Morzeddu
Instructions
Boil the tripe in salt water, dry it and cut it into thin strips.
Cut the onions into wedges and place them in a saucepan with tripe, salt, lard and enough water to cover all.
Cook for about an hour in covered container.
Slice the bread, toast it, rub with chili and put it on the bottom of the dish.
Pour over the boiling soup and serve dusted with pecorino.
Ingredients and dosing for 4 persons
- 500 g of cooked veal tripe
- 500 g of new onions
- 1 tablespoon of suet
- 2 spicy chilies
- 400 g of stale bread
- 70 g of grated pecorino cheese
- Salt