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OreganoFromItaly.com
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People
are Talking!
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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
much better, than my own home grown oregano. I want to thank you people for
a superior product that I absolutely love and so do the friends I share it
with...God Bless"
Charles W., Plainville,
Connecticut
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Ingredients:
2 lbs tripe (the curly part called foiolo)
2 celery stalks
4 tbs lard (or vegetable shortening)
3 sage leaves
2 tbs butter
1 qt vegetable broth
2 onions
6 slices of bread
1 carrot
3 tbs grated Parmigiano cheese
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- Directions:
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- Cut the tripe into thin julienne.
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- Sauté onions
and sage with lard and butter in a pot. When the onions are wilted
(not brown), add the tripe.
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- Sauté for 5 minutes and then add the chopped carrot
and celery.
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- Add the vegetable broth and cook for 3-4 hours or until
the tripe is cooked.
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- Place a slice of bread into a rimmed soup plate and
pour over the soup.
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- Serve grated Parmigiano cheese on the side and offer
freshly ground pepper.
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- Note: In other versions it is possible to add
sliced potatoes and beans (fagioli bianchi di Spagna would be
preferable). Beans are best when cooked separately then and added to
the soup.
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