Trippa alla romana
Instructions
Rinse 1000 g tripe, cut into rather large pieces and put these pieces in a pot with water, salt, onion, one stalk of celery and carrot, all to pieces.
Cook over low heat for at least 5 hours, skimming occasionally.
Affettatatela strips oil, wash and drain again.
Put the tripe in a crock and sauté with olive oil, butter, garlic, basil, bay leaf, and a glass of dry white wine and allow to evaporate.
Add the tomatoes, salt and pepper, broth (with nut).
The true Roman va tripe served with Mint, you can mix with cheese, sprinkle on the plates before serving; otherwise, serve it with plenty of cheese.
Ingredients and dosing for 4 persons
- 1000 g of veal tripe
- 30 g of butter
- 300 g of peeled tomatoes
- 1 onion
- Salt
- Pepper
- 1 carrot
- 1 stalk of celery
- Olive oil
- Some leaves of basil
- 1 leaf of laurel
- 1 glass dry white wine
- 1 nut
- To serve:
- Mint (or plenty of cheese)