Lucchese tripe
Instructions
Boil the tripe in salted water with odors.
Braze in finely minced onion oil.
Combine the chopped tripe, browned and cook gently for about 20 minutes, adding, if needed, a little broth.
Sprinkle with a generous handful of parmesan and a raspatina of cinnamon and bake another 20 minutes, adding, if necessary, of the broth.
Ingredients and dosing for 4 persons
- 800 g of mixed tripe
- Onion
- Celery
- Carrot
- Vegetable broth
- Raspatina = 1 = Cinnamon
- 1 handful of grated parmesan cheese
- Olive oil extra virgin
- Salt
- Pepper