Trippa in umido
gourmet
Preparation time
20 minutiDifficulty
FacileCooking time
1 ora e 20 minutiServings
4Trippa in umido saporita e tenera, cotta lentamente con pomodoro e spezie. Un piatto tradizionale ricco di gusto e storia.
Ingredients
- Beef tripe750 g
- Tomato puree300 ml
- White wine200 ml
- Celery150 g
- Golden onion150 g
- Carrots150 g
- Bay leaf1 leaf
- Extra virgin olive oilto taste
- Fine saltto taste
- Black pepperto taste
- Sageto taste
Procedure
0. Wash the herbs, clean them, and roughly chop them with a knife. Cut the tripe into fairly thick strips and rinse them thoroughly under running water. Cook the tripe in boiling unsalted water for about 15 minutes, then drain and set aside.
1. Pour a drizzle of oil into a saucepan. Add the chopped carrot, celery, and onion. Sauté the herbs over low heat, stirring occasionally with a wooden spoon. Add the tripe to the soffritto. Sauté for a few minutes.
2. Pour in the white wine and reduce over high heat. Add the tomato puree. Mix well, then season with salt and pepper. Season with bay leaves and sage, cover, and simmer gently for about 1 hour. If the cooking juices reduce too much, add a ladle of boiling water or vegetable broth. The tripe is ready when it's tender when pierced with a fork.
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Creation date Jan 19, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.