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Tripe

Ingredients for four people:

- 1200 gr. tripe mixed

- two carrots

- a large red onion

- two ribs of celery

- a chili Fresh

- a clove of garlic

- a tablespoon of tomato paste

- a glass of red wine

- ½ cup extra virgin olive oil

- 100 gr. of butter.

- 200 gr. grated Parmesan cheese

- salt and pepper to taste

PROCEDURE: Prepare a mixture of celery, carrot, onion, chilli and garlic and stufatelo slowly in a large pot.

Slice the tripe with a thin cross section to increase the surface contact with the dressing.

brown it well in the sauce and then add the red wine.

When the alcohol has evaporated, add the tomato paste dissolved in warm water.

Cover and cook over low heat for about an hour.

When the tripe is cooked, set aside for the sauce over high heat, stirring constantly.

Serve hot with a knob of butter, a grinding of pepper and a good sprinkling of parmesan cheese.

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The arepas, cornmeal muffins white.

Ingredients for four people:

- 200 grams white corn flour

- a glass of warm water

- a pinch of salt

- a knob of soft butter

PROCEEDINGS

Put all dry ingredients in a bowl, add water gradually mixing thoroughly

Knead well until

a fairly compact mass, elastic and not sticky.

Make balls the size of a tangerine, mash with the palms of your hands until it forms a type muffin.

Brush a nonstick skillet lightly with olive oil and cook the arepas on both sides over medium heat until it will have formed a crust color (about 6 7 minutes per side).

The arepas, once cooked, can be opened and filled with fresh cow's or goat's cheese, are served hot, and they are accompanied to South American dishes with rice and meat.

They are excellent for breakfast with jam or with sausages.