Tripe dumplings
Instructions
Clean the tripe raschiandola under a jet of hot water and let it then boil in salted water.
Al dente, drain and cut into 5 cm squares of side length.
In each square put a block of cheese and a pinch of minced garlic and parsley together.
Close the handles of triangular tripe and fissatene the edges with a toothpick.
Heat the oil, let them wither a finely chopped onion, add the tomato pulp and a few leaves of Basil; Cook for 10 minutes, then add the dumplings and sprinkled with a little salt and paprika or chili powder.
Continue cooking for another 10 minutes and serve.
Ingredients and dosing for 4 persons
- 500 g of veal tripe
- 150 g of spicy cheese
- Parsley
- 1 clove of garlic
- 300 g of tomato pulp
- 1 onion
- Some leaves of basil
- Olive oil extra virgin
- Salt
- Paprika (or chili powder)