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

Tripe soup

This is a typical country-style course; prepare 5 or more servings, as taste improves with quantity; allow the prepared course to 'rest' for at least one day. This course can be frozen. Though low in calories, as with all tripe-based courses, this course is quite filling; potatoes make it complete from a nutritional viewpoint.

Two tips for a perfect outcome: wash the tripe very accurately, and adopt long cooking times.


Ingredients, 5 servings

500 g millefoglie tripe, 50 g oil, 50 g celery (about half a small stalk), 1 rosemary twig, 750 g onions, 500 g potatoes, 30 g tomato puree (concentrate, 2 tablespoons), 50 g grated Parmesan cheese (about 5 full tablespoons), salt, pepper as desired


Preparation

Cut the tripe into thin strips, wash it three to four times in lukewarm water, then leave it for about 10 minutes in lukewarm water with a glass of vinegar.

Peel the potatoes, wash the and leave them whole. Chop the onions and the celery, tightly tie up the rosemary twig; warm up the oil in a large pot (4 l minimum capacity), then add to it the chopped vegetables and the tied rosemary, frying them lightly on high heat.

Once the vegetables are lightly fried, drain the tripe, put it in the pot and brown it for about 5 minutes, then add sat, pepper, 4 l of cold water, the tomato puree and the peeled, whole potatoes.

When the water starts boiling, reduce the heat and let the mix simmer on low heat (for at least 3 hours); if potatoes don't get fully mashed by themselves, mash and mix them thoroughly with the rest of the mix.

Serve with 1 - 2 tablespoons of grated Parmesan cheese; this cheese shouldn't be too ripe.