Peasant tripe
Instructions
Wash the tripe and let Blanch for 30 minutes in a saucepan filled with boiling water, then drain and cut into 5 cm squares of side length.
Then Blanch in boiling water the calf's feet for 7 minutes, then disossateli and cut them into small pieces.
Fiammeggiate the skin, wash it carefully, dry it, cut it into small pieces and place in a pot.
Add the bones and meat veal feet, two small carrots in large pieces and four onions cut into segments.
Finished with the bunch of herbs, the garlic, cloves, salt and a pepper minced.
Finally put in the pot also tripe, stir wet and the dry white wine and beef broth.
Cook over very low heat and covered container for 3-4 hours.
When cooked, place on a serving dish bottom tripe, pork and meat of the legs.
Remove the bones, degreased the broth with a slotted spoon and let reduce over low heat for 5 minutes.
Finally join the juice of one lemon, mix well, pour over lime and serve.
Ingredients and dosing for 6 persons
- 1000 g of veal tripe
- 2 calf feet
- 1 1/2 cup of dry white wine
- 150 g of rind
- 2 carrots
- 4 onions
- 1 clove of garlic
- 50 cl of beef broth
- 1 bunch of herbs
- 2 cloves
- 1 lemon
- Salt
- Pepper