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Recipe by
Tripe minestrone is a traditional Italian recipe that combines intense flavors and wholesome ingredients. Veal tripe, together with potatoes, carrots from the Val di Gresta, celery, parsley, garlic, olive oil and broth, creates a hearty and flavorful dish. Its long cooking time allows the ingredients to blend perfectly, making tripe minestrone a tasty and nourishing dish.
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Step 1 of 3: Wash the tripe well, put it on to boil and when it is almost half cooked (after about 30 minutes) cut it into julienne, that is, into short strips; add it to the sauté in the oil with all the chopped vegetables except the potatoes for about ten minutes, stirring continuously
Step 2 of 3: At this point add the meat or vegetable broth, the breadcrumbs and the diced potatoes: cooking must continue over low heat for another hour
Step 3 of 3: The soup should be enjoyed piping hot with a sprinkling of Trentino grana cheese
| Average values | Per serving276 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,157 kJ276 kcal | 419 kJ100 kcal |
| Fat | 12.57 g | 4.55 g |
| of which saturated fatty acids | 4.39 g | 1.59 g |
| Carbohydrates | 0.64 g | 0.23 g |
| of which sugars | 0.61 g | 0.22 g |
| Fibre | 0.52 g | 0.19 g |
| Protein | 40.11 g | 14.52 g |
| Salt | 0.3 g | 0.11 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten and Celery
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.
