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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.
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
Stir, let it season, then cover almost completely with good broth; put on the lid and cook over medium heat for one hour
At this point add the savoy cabbage cut into strips, put the lid back on and continue cooking for another hour
Serve with plenty of grated Grana cheese
Pan
Casserole Dish
Knife
Store the Piedmontese tripe in the refrigerator for up to 2 days.
Piedmontese tripe is a traditional dish of Piedmontese cuisine and requires long cooking to make it tender and tasty.
Italia, Piemonte
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
