Trippa alla fiorentina

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Trippa alla fiorentina

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Ingredients

Adjust Servings:
800 g Veal tripe
400 g Tomatoes
80 g Parmesan cheese
1 glass White wine dry
1 rib Celery
1 Carrot
1 Onion
1 clove Garlic
4 leaves Basil
Extra virgin olive oil
Salt
Pepper

Nutritional information

481
Kcal

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Ingredients

Directions

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Steps

1
Done

Boil the tripe (very well washed) for about 20 minutes in boiling salted water, then drain and immerse in a bowl of cold water.

2
Done

Meanwhile, in a saucepan (preferably earthenware) heat half a small glass of oil, brown the clove of garlic, then add finely chopped celery, carrot, onion and basil, stir and brown over low heat, after 20 minutes splash with the wine and let it evaporate.

3
Done

Add the well-drained tripe and sprinkle with half of the grated Parmesan, stir. Add the skinned, seeded and chopped tomatoes, season with salt and cook for 30-40 minutes, sprinkling hot water if the tripe gets too dry.

4
Done

Withdraw, transfer to serving plate and serve your Trippa alla fiorentina.

Eatsitaly

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