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 garlic clove,
250g of canned tomato puree,
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.