Morsello Alla Catanzarese
Recipe second for 4 people based on Veal with tomato.
Preparation:
Preparation: Cut the tripe into strips, rinse and drain. Brown the bacon and onion in a saucepan, preferably an earthenware one, put the tripe, let them dry and then brown; pour the wine and let it evaporate. Season with salt and add the concentrate dissolved in a ladle of hot water, the chillies and the oregano. Cook with the lid on for an abundant hour on a moderate heat. Morsello is served in 'pitte', soft-crusted sandwiches (like canapés). Instead of mixed tripe, it can be prepared with offal and pork, or with kid or lamb meat.
Ingredients:
Ingredients: 1000 g of already boiled veal tripe - 7 tablespoons of olive oil - 50 g of chopped bacon - 1 chopped onion - 1 glass of red wine - 1 tablespoon of tomato paste - chopped hot peppers without seeds - 1 pinch of oregano - salt
Chi è l'autore
Vini consigliati dal sommelier professionista
