This is a traditional dish in Lombardy and Emilia Romagna, a bit 'hard-working but extremely tasty! Ingredients
- 3 kg tripe
- 2 onions 3 stalks of celery 4 carrots
- 1 cup of dry Marsala wine broth
- tomato sauce grated parmesan
- salt - pepper
- oil - butter
Preparation
Cut tripe into thin strips, wash and put to drain. Chop the vegetables, put them in a pan with olive oil and butter and let it dry. Lightly flour the tripe, shake well and place in pan. Let them go a little and then sprinkle with the Marsala. Let it evaporate for a minute and then add 1 liter of broth and a few tablespoons of tomato sauce, salt and pepper. Cover with a lid and let simmer for about 3 hours, stir occasionally and add a splash of broth if the sauce were too narrow.
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