Trippa alla lombarda
Instructions
Washed well and cut into thin strips tripe, cleaned and cut into even strips the cabbage, then put everything in a pot.
Add two gallons of water, nuts, chopped onion, lard and grind it (about 30 g), beans, previously soaked if dry, a little oil, and start cooking at very low flame, stirring occasionally.
The soup to simmer for the time indicated: you can shorten the cooking time using the pressure cooker is ideal for these preparations.
Adjust cooking with salt and pepper.
When the soup is thick and the time has elapsed, turn and serve; grated cheese is optional.
This is a delicious dish, which is substantial.
You can decide whether to make it happen at more or less.
If the broth, to your notice was too, boil more briskly in the last 15 minutes to reduce it, gathering as well.
Ingredients and dosing for 4 persons
- 600 g of boiled veal tripe
- 400 g of cabbage
- 250 g of spain dried beans
- 1 onion
- Little of lard
- 2 nuts to soup
- Olive oil
- Salt
- Pepper