Serves 6

  • 2.2 lb pre-boiled veal tripe
  • 14.1 oz ripe tomatoes
  • 3.5 oz olive oil
  • 2.1 oz butter
  • celery
  • carrot
  • an onion
  • basil
  • garlic
  • Parmigiano-Reggiano
  • white wine
  • broth
  • salt
  • pepper

Preparation:

Wash the tripe, dry and cut it into stripes.

Brown the minced celery, carrot and onion with gr 20of butter and oil with some leaves of basil and a clove of garlic.

Use a casserole, of terracotta if possible.

Cook at low heat, pour a glass of wine and let it evaporate, then add the tripe, salt and pepper.

Peel the tomatoes, removing their seeds, cut them into cubes and add them to the tripe.

Continue cooking at low heat, gently pouring about half a liter of hot broth.

When the tripe has absorbed great part of the liquid (about 1 hour), remove it from the fire and sprinkle with plenty of Parmigiano Reggiano and butter flakes.

Gratinate in the oven for 10’ and serve.

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