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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