Abbuticchi
Instructions
Quickly switch the tripe in hot water, but not hot, to soften and without letting it curl.
Clean raschiandola to free her from the dark parts.
Cut it into squares of the right size to make small rolls.
On the smooth wall of tripe, in the Middle, put a piece of mortadella, a piece of cheese, a bit of ventresca, a quarter of a boiled egg, garlic, parsley and chilli.
Wrap well and tie with the guts formerly opened and wash thoroughly in warm water, or wire.
Brown it in a mixture of olive oil and garlic.
Add a glass of wine and add Basil and Rosemary.
Evaporate and add the tomato puree and cook for about an hour.
With the sauce you can even dress the pasta with pecorino cheese.
