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- Tripe Soup
- (Zuppa di Trippa)
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Ingredients:
4 and 1/2 lbs (2 kg) tripe, cleaned and cut in stripes
4 big red onions
1 celery
1 lb carrots
3 cloves of garlic
1 can peeled tomatoes
Few leaves of fresh parsley, salvia, basil
Salt
3 tbsp of white vinegar
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- Directions:
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- Ask your butcher to give you already clean and
bleached tripe.
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- 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.
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- 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.
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- Cook over low flame for about two hours.
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- Serve
steaming hot accompanied, if you wish, by polenta, cut into wedges.
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