Tripe in olive oil
Instructions
Carefully wash the tripe and cook in a pot with boiling water for a quarter of an hour.
Drain and cut into strips.
Water filled a clean pot, add the salt needed, a carrot, an onion and a stalk of celery and bring to a boil, then put the tripe and simmer for a couple of hours at medium heat.
Spent the time indicated, drained tripe, put in a saucepan, sprinkle with the thyme and add a glass of white wine and vinegar and boil gently for 10 minutes, stirring often.
Let cool the tripe in broth, then drain and put out to dry on a towel.
Then collect the tripe in a salad bowl, add some peppercorns, chili and four Bay leaves, then dress with the olive oil.
Given a mixed and let it sit for a few hours in a cool place, to marinate.
When serving, sprinkle everything with a fine chopped garlic and parsley.
If you wish, you can save this unusual cold plate: place the dry tripe in a big glass jar along with the herbs and spices, pressatela, then pour as much oil does it take to cover the ingredients.
Close the jar and put it in the pantry, where you will store the tripe for a month: sprinkle with the chopped garlic and parsley until serving.
Ingredients and dosing for 6 persons
- 1000 g of mixed tripe
- 50 cl of wine vinegar
- 4 leaves of laurel
- 1 teaspoon of thyme
- 1 chili
- 1/2 cup of olive oil
- 1 glass dry white wine
- 1 onion
- 1 carrot
- 1 stalk of celery
- Salt
- Peppercorns
- 2 cloves of garlic
- 1 sprig of parsley