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

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Venetian-style tripe

Ideas and flavours

Venetian-style tripe


Ingredients, 4 servings

1 kg strips of calf or cattle tripe, 2 celery stalks, 2 carrots, 2 onions, 50 g butter, some rosemary twigs, 1 bay leaf, 2 l meat broth, grated Parmesan cheese, extra-virgin olive oil, salt, pepper, some fresh thyme tufts and some raw ham strips for garnishing


Preparation

Wash the tripe thoroughly, changing the water twice, then put the tripe in a large pot, cover it with cold water and salt it; boil the tripe for two hours, drain it and put it aside.

Clean and chop the celery stalks, the carrots and the onions. Lightly fry the chopped vegetables in a large frying pan with 4 tablespoons oil and the butter; chop up and add the rosemary and the bay leaf.

Add the tripe, stir well and flavour the mix. Add some salt, some pepper and some broth.

Put a lid on the frying pan and let the mix simmer for 2 hours, stirring it from time to time. Once done, put the tripe into the dishes, add the grated Parmesan cheese and garnish as desired with the raw ham strips and some fresh thyme tufts.



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