Trippa alla fiorentina
Instructions
Boil the tripe, cut into strips, in salted water for an hour and, in the meantime, prepare the fried with oil, onion, carrot, celery, chopped and whole leaves of Laurel.
Browned onion, throw the tripe well drained with a few leaves of fresh mint.
Let flavor mixing, pour the wine, let it evaporate, then add a little tomato sauce diluted and adjusted with salt and pepper.
Finish cooking pot covered and moderate flame, making the dish raddensare.
Serve with grated cheese.
Ingredients and dosing for 4 persons
- 1000 g of assorted tripe
- 4 tablespoons of olive oil extra virgin
- 1 onion
- 1 carrot
- 3 celery
- 3 leaves of laurel
- Some leaves of mint
- 1 glass dry white wine
- Tomato sauce
- Salt
- Pepper
- Grated parmesan cheese