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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Zuppa di Trippa Ingredients:
2 kg tripe, cleaned and cut in stripes |
4 big red onions |
1 celery |
500 g carrots |
3 garlic cloves |
28 ounces peeled tomatoes |
1/4 cup fresh parsley |
3 leaves basil |
salt |
3 tablespoons white vinegar |
Directions:
1. Directions:.
2. Ask your butcher to give you already clean and bleached tripe.
3. Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar.
4. Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water.
5. Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges.
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