Trippa alla milanese (tripe recipe from Italy) |
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Ingredients3 pounds tripe, blanched1 carrot, diced 2 onions, diced 2 cups dry white wine 2 potatoes, peeled and diced 1 tablespoon rosemary, chopped 3 tablespoons of peas 400 grams tomatoes, peeled 3 tablespoons extra virgin olive oil Salt Pepper, fresh ground |
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DirectionsPlace the tripe in a large pot over medium heat, bring to boil and reduce heat. Simmer for about 1 hour, or until the tripe is tender. Drain and cool under cold running water and cut into 1 1/2 inch long strips. Heat the oil in a large pot over medium heat, add the onions, carrot, rosemary and cook until the onions turn golden. Add the wine and stir for 1 minute, then add the tomatoes, potatoes and the tripe. Season with salt and freshly ground pepper, simmer for about 20 minutes, stirring occasionally. Adjust seasoning again, if needed, and serve very hot. |
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