Ingredients
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1 kg Tripes
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half Red Onion
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1 stalk Celery
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1 Carrot
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2 Cloves
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1 Chilli Pepper
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3 table spoon Tomato concentrate
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a cup Tomato sauce
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1 Stock cube
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Salt
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Parmesan Cheese
Directions
Tripes, stewed in a tomato sauce with Parmigiano Reggiano D.O.P.
This dish is a very tipical one of the Florentine Cousine. Some people believe that is a heavy food but it is completly wrong.
In fact, tripe meat is one of the most lean meat, low in calories less than a chicken breast ! Think that 1 hg. of tripe is only 94 cal.
It is true that it depends the way you cook it. Someone add sausage or beans or whatever….the real Florentine Tripe is cook like this, only with vegetable and tomato sauce.
Steps
|
1
Done
20
|
Prepare the ingredients and sauté the aromatic vegetableThe tripe you use has to be previously boiled. Its color is white and it is odorless. With the help of a wooden board and a good knife cut in long stripes the tripe. Chop the onion, celery,carrots and chilli pepper in a blender. Cover the bottom of a large,but not tall, saucepan with olive oil, put the vegetable mixture and let it cook till it is soft. Add the tripes stripe, a tea spoon of salt and cover with a lid. Let it cook at a medium temperature till the meat soaked all its liquid. |
|
2
Done
30
|
Stewing in water and tomatoAdd some water with a vegetable stock cube and cover. Let it boiling for 5 minutes more and when the liquid is well absorbed add about 3 tablespoon of concentrate, stir for some minute, let it flavour and add about a cup of tomato sauce. Let it boil for 5 minutes more. |
