Tripe alla Trevisana
Recipe second for 4 people based on Veal - cooking method oven fried.
Preparation:
Preparation: Blanch the tripe in a saucepan with boiling salted water, or buy it already blanched from the butcher, and cut it into strips. Dice the bacon and onion. Melt the butter gently in a saucepan and fry the bacon for a few minutes. Add the onion, brown it too and, before it browns, put the tripe and rosemary in the bowl and mix. Wet everything with the beef broth and cook over moderate heat with the container covered for an hour and a half. At the end of cooking, season with salt and pepper. Distribute the hot tripe among four individual bowls, sprinkle with the grated Parmesan and serve with the slices of homemade bread, lightly toasted in the oven.
Ingredients:
Ingredients: 750 G Veal Tripe - 50 G Bacon - 1 Onion - 3 Tablespoons Butter - 1 Sprig Rosemary - 50 Cl Beef Broth - Salt - Black Pepper - 4 Slices Homemade Bread - 80 G Grated Parmesan Cheese
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