Trippa alla trevisana
Instructions
Scalded the tripe in a pot with boiling salted water, or get yours already smarting from the butcher, and setting into strips.
Cut into cubes the bacon and onion.
Gently melt the butter in a saucepan and soffriggetevi the pancetta for a few minutes.
Add the onion, fry it and also before browned, put into even the tripe and Rosemary and stir.
Wet the beef broth and cook over moderate heat and covered container for an hour and a half.
When cooked, add salt and pepper.
Spread the hot tripe into four individual plates, sprinkle with the grated Parmesan cheese and serve with slices of bread, lightly toasted in the oven.
Ingredients and dosing for 4 persons
- 750 g of veal tripe
- 50 g of bacon
- 1 onion
- 3 tablespoons of butter
- 1 sprig of rosemary
- 50 cl of beef broth
- Salt
- Black pepper
- 4 slices of bread
- 80 g of grated parmesan cheese