Piedmontese tripe

Piedmontese tripe 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Saute in butter and oil, within a large saucepan, onions, leeks and celery, sliced thin and a few Sage leaves; Merge to fried the potatoes into chunks, then the tripe to strips, salt and pepper.

Stir, letting season almost completely and then cover with a good broth; coperchiare and cook on moderate fire for an hour.

At this point, add the cabbage, cut into strips, coperchiare and continue cooking for 1 hour.

Serve with plenty of grated Parmesan.

Calories calculation

Butter (150)
Onions (60)
Grated parmesan cheese (350)
Pork lard (267)
Potatoes (225)
Pepper (1)
Leeks (160)
Salt (1)
Sage (10)
Celery (10)
Mixed tripe (530)
Cabbage (32)

Calories amount per person:

449

Ingredients and dosing for 4 persons

500 g of mixed tripe
20 g of butter
30 g of pork lard
200 g of cabbage
250 g of potatoes
250 g of onions
500 g of leeks
1 celery
Some leaves of sage
Salt
Pepper
Abundant of grated parmesan cheese

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Piedmontese hazelnut cake

Piedmontese truffle risotto »