Stewed tripe with tomato recipe: try it and you won't be disappointed
published on 13 September, 2018 at 09:29
Serves 3
Ingredients:
750g precooked tripe
550g tomato puree
3 Tropea onions
1 leek
2 stalks of celery
1 carrot
2 bay leaves
3 cloves
5 tablespoons olive oil
Salt to taste.
pepper as needed.
parmesan
1 tomato puree
750g precooked tripe
550g tomato puree
3 Tropea onions
1 leek
2 stalks of celery
1 carrot
2 bay leaves
3 cloves
5 tablespoons olive oil
Salt to taste.
pepper as needed.
parmesan
1 tomato puree
Directions:
Prepare the vegetable broth: fill a pot with hot water and pour a drop of extra virgin olive oil, add an onion, a leek, celery, parsley, a carrot broken in two, salt with coarse salt. Cover the pan with a lid and allow to boil. Meanwhile, in another pot, boil some water, add salt, and cook the tripe for 10 minutes. With the mixer mash the peeled tomatoes, or directly use the puree. Cut the onions, celery and parsley into a dish. After blanching the tripe, drain the water. Put a pot on the stove, pour extra virgin olive oil, and add a clove of garlic, then onion and celery. Add the vegetable stock gradually so as not to burn the onion and mix. Add two bay leaves, and cloves. Let the tripe cook for at least 5 minutes, add salt, then add the tomato. Cook for another 5 minutes then add the vegetable stock. After 1 hour of cooking, the tripe is ready to be served.
Video: https://www.youtube.com/watch?v=EdeAa5XyY4k
Video: https://www.youtube.com/watch?v=EdeAa5XyY4k
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