Tripa 'd Muncalè - Via Alba 19 Moncalieri (To) Italy

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Moncalieri-style stuffed tripe

Ideas and flavours

Moncalieri-style stuffed tripe

Ingredients, 4 servings

400 g tripe salami, 1/2 pig's foot, 3 peeled tomatoes, 1 onion, 1/2 carrot, 1/ celery stalk, 2 bay leaves, 2 basil leaves, 2 sage leaves, 1 tablespoon chopped parsley, 1 tablespoon chopped rosemary, 2 garlic cloves, 50 g butter, beef broth, white wine, nutmeg, 4 tablespoons olive oil, grated Parmesan cheese, salt, pepper.


Preparation

Boil the pig's foot for about 2 hours and a half, then drain it, de-bone it and cut it into thin strips.

Cut the tripe salami into thin strips and finely chop the onion. Warm up the butter and the oil in a pot, then add the chopped onion and fry it lightly; once the chopped onion is lightly fried, add the pig's foot strips and the tripe salami strips (for this recipe, named 'Veja d’Moncalè' (Moncalieri Old), you may also use raw tripe).

Chop the carrot, the celery, the garlic, the bay leaves, the sage leaves, the basil leaves and the rosemary; add the chopped vegetables and the tomatoes to the boiling pot. Add the wine, then flavour with some nutmeg, salt and pepper.

Once the gravy is about to dry up, dilute the broth with some of the water used to boil the pig's foot, and pour the diluted broth into the pot, then let the mix simmer for about 1 hour.

Just before serving, add the grated Parmesan cheese and the chopped parsley, then stir well.


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