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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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
| Energy (kcal) | 72.85 |
| Carbohydrates (g) | 5.31 |
| of which Sugars (g) | 2.8 |
| Fat (g) | 2.82 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 6.08 |
| Fiber (g) | 1.55 |
| Sale (g) | 0.03 |
