Ingredients
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800 g Veal tripe
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400 g Tomatoes
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80 g Parmesan cheese
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1 glass White winedry
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1 rib Celery
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1 Carrot
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1 Onion
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1 clove Garlic
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4 leaves Basil
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Extra virgin olive oil
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Salt
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Pepper
Directions
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. |
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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. |
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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. |
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4
Done
|
Withdraw, transfer to serving plate and serve your Trippa alla fiorentina. |
