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