Tripe alla Romana
Recipe second for 4 people based on Veal with tomato - cooking method fried.
Preparation:
Preparation: Thoroughly rinse 1000 g of tripe, cut it into rather large pieces and put these pieces in a pan with water, salt, an onion, a celery stalk and a carrot, all cut into pieces. Cook over low heat for at least 5 hours, skimming occasionally. Slice it into strips in oil, wash it and drain it again. Put the tripe in an earthenware pan and fry with the olive oil, the butter, the garlic, the basil, a bay leaf and a glass of dry white wine, letting it evaporate. Add the peeled tomatoes, salt and pepper, some broth (also stock cube). The real Roman tripe is served with mint, which can be mixed with pecorino, sprinkling it on the dishes before serving; otherwise serve it with plenty of pecorino cheese.
Ingredients:
Ingredients: 1000 G Veal Tripe - 30 G Butter - 300 G Peeled Tomatoes - 1 Onion - Salt - Pepper - 1 Carrot - 1 Celery Stick - Olive Oil - Some Basil Leaves - 1 Bay Leaf - 1 Glass Dry White Wine - 1 Cube - To Serve: - Mint (or Abundant Pecorino Cheese)
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