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Recipe by
Piedmontese tripe is a tasty first course typical of Piedmont. Mixed tripe is cooked with butter, pork lard, savoy cabbage, potatoes, onions, leeks, celery, sage and seasoned with salt and pepper. It is served with grated Grana cheese.
Step 1 of 4: Brown the sliced onions, leeks and celery in the butter and oil in a large casserole dish with a couple of sage leaves; add the diced potatoes to the soffritto, then the tripe cut into strips, salt and pepper
Step 2 of 4: Stir, let it season, then cover almost completely with good broth; put on the lid and cook over medium heat for one hour
Step 3 of 4: At this point add the savoy cabbage cut into strips, put the lid back on and continue cooking for another hour
Step 4 of 4: Serve with plenty of grated Grana cheese
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products and Celery
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
