INGREDIENTS FOR 4 PEOPLE
1 Kg. Rossato cut tripe
1 Onion
1 Carrot
3 Celery legs
1 Garlic clove
1 Sprig of rosemary
Q.s. Broth
Q.s. Parsley
1 Box of peeled tomatoes
Q.s. Grana cheese
Q.s. Salt and pepper
Q.s. Extra virgin olive oil
Rustic tripe
PREPARATION
In a pan, rather earthenware, brown in oil an onion, a carrot, three legs of celery, a clove of garlic and a sprig of rosemary, all chopped.
Insert the cut tripe and let it season adding, occasionally, a ladle of broth. Season with pepper and salt, add the parsley and the peeled tomatoes. Cook for about 2 hours on low heat, adding sometimes a few tablespoons of broth if you see that the tripe is too dry.
Serve adding a sprinkling of Grana cheese.
RECOMMENDED WINE
Colli Euganei Rosso Reserve
