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Stewed tripe

Difficulty: Medium Doses: for 4 people

00g of tripe cut into strips (buy them already prepared from your trusted butcher), 

50g of butter, 

3-4 tablespoons of extra virgin olive oil

1 onion

1 garlic clove, 

1 carrot, 

250g of canned tomato puree, 

2 cloves, 

2 tablespoons of vegetable broth, 

100g of grated Parmigiano Reggiano, 




Cold tripe is an ideal dish for the summer. Today, it is sold already washed and pre-cooked. It has to be boiled for a long time (preferably in a pressure cooker) in abundant water. For three litres of water, add a tablespoon of flour. It is flavoured with bay leaves, celery and parsley. In the final cooking phase, thyme, mint and marjoram can be added. 

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