Tripe Soup (Minestra di Trippe)
Instructions
Wash the tripe, then boil it to 3/4 of cooking water only unsalted, drain and cut into strips.
Let the oil dry chopped onion with bay leaf; Add the tripe and wet it with wine; evaporate and combine chopped tomatoes.
Make a chopped parsley, Rosemary and garlic and add the tripe.
Add salt and seasoning with spices.
Cook over medium heat, adding a little at a time the broth.
Ingredients and dosing for 4 persons
- 800 g of raw mixed tripe
- 600 g of ripe tomatoes
- 1 onion
- Olive oil extra virgin
- White wine
- Broth
- Garlic
- Parsley
- Laurel
- Rosemary
- Salt
- Pepper
- Spices