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Half-cooked beef tripe
Tripe is an offal used in gastronomy ad obtained by different parts of the bovine stomach. It is a long time consumed food, poor in fats and rich in proteins. Today tripe is a typical food of many regions of Italy, particularly for Venetian and central-northern Italian cookery.
Cut or entire it can be cooked in different ways, according to the many local regional recipes.
COLOURINGS
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LACTOSE
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PRESERVATIVES
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