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Vegetable soup with tripe salami

Ideas and flavours

Vegetable soup with tripe salami

Ingredients, 4 servings

500 g tripe salami, 3 big potatoes, 1 onion, 1 carrot, 1 garlic clove, tomato puree, 250 g cabbage, 1 celery stalk, 50 g salted lard, a little rosemary, 1 teaspoon butter, 1,5 l beef broth, grated Parmesan cheese, 3 tablespoons olive oil, salt, pepper


Preparation

Dice the tripe salami and add some salt and some pepper to it.

Chop the onion, the lard, the garlic, the celery, the carrot and the rosemary, then fry them lightly in a pan with oil and butter; once they are lightly fried, add the diced tripe salami and let the mix simmer on low heat, stirring it from time to time.

Add the beef broth and the tomato puree, then let the mix boil for about 30 minutes; meanwhile, peel the potatoes, clean the cabbage and dice them.

Once the above 30 minutes have expired, add the cabbage and the potatoes to the mix. Once the potatoes become soft and spontaneously mashed, garnish the soup with the grated Parmesan cheese; serve the soup with toasted bread slices, if desired.


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