Sweet and sour tripes
Instructions
Carefully washed veal tripe under running water, then drain and setting to strips.
Peel the onions, finely chop together the garlic cloves and FRY everything in focus in a saucepan with half a glass of olive oil.
When the sauce starts to take color, put in the Bowl also tripe and let it cook for a few minutes.
Pour into casserole the dry white wine and raise the heat to promote evaporation.
When the wine is consumed, add sliced tomatoes and deprived of seeds, a bit of meat extract, juice and grated zest of the lemon and orange and saffron.
Sprinkle with salt and a ground pepper, lower the heat to low and simmer in covered saucepan for about two hours, stirring occasionally with a wooden spoon.
Spent the time indicated, remove the saucepan from heat, spread the tripe into six individual plates and serve hot.
Ingredients and dosing for 6 persons
- 1000 g of veal tripe
- 4 onions
- 500 g of ripe tomatoes
- 1 orange
- 1 lemon
- 1 sachet of saffron
- 2 cloves of garlic
- 1 glass dry white wine
- 1/2 cup of olive oil
- 1 toe of meat extract
- Salt
- Pepper