Here's another one of those things that drive me crazy with the salt cod. Charles eats it willingly and Matthew, who liked the small, now rejects it ... booo, to understand the range, however I do quite often in the winter ... of course avoiding little dietary combinations (such as In this case, lard and bacon).
This preparation is typical of Friuli, who was my mother-in-law but also other ladies of the mountain told me that they do so.
photos are mine (in another recipe). The photo of this recipe is not there.
Sope cu 'LIS TRIPIS - TRIPP IN SOUP for 4
tripe 800 g - foiolo and beretta (already bleached - cooked)
1 large stalk of celery 1 large onion
copper (blonde)
3 cloves garlic 1 carrot 1 tablespoon lard
3 cloves
cheese montasio
grated salt and pepper cut in strips the
foiolo, the Baretta and rinse under running water very well.
allowed to drip and meanwhile prepare the sauce in the pan with lard, bacon, diced, onion, garlic, celery, carrot and just begins to fry add the tripe.
Cook and then add enough boiling water so the mixture remains soupy and cloves.
salt, cover the pan and cook for two hours or more.
Divide the soup into soup plates and sprinkle with plenty of cheese and freshly ground pepper.
Serve with toasted bread or croutons.
A bit of news tripe and offal that is part of a fourth and fifth is the part of the digestive system of cattle between the esophagus and stomach after slaughter is cleaned and boiled.
The rumen (the largest-shaped lot, this tripe is also classified as a cross, cross, flank, tripe or smooth tripe).
Omas (made up of plates, also called centopelli or foiolo)
grating (or a headset, a small bag with sponge-like appearance, also known as headphones, honeycomb, or bonetto beretta).
The tripe, like other parts of the fifth quarter, namely the poorer parts of the animal, is
a food eaten for a long time: the Greeks and the Romans cooked on the grill used to prepare sausages.
In the trade is already clean and also prelessata.
is best kept in the refrigerator immersed in water, so that does not yellow.
The recipes for the preparation of tripe are many, different from one city to another.
addition to being a very nutritious dish is still affordable and has a very high protein content
and is relatively low in fat.
The tripe is part of the diet feeding (they say) just because it is not excessive heat because of the lack of fat.
Who complains about the "heaviness" product - or its poor digestibility - should know that this is usually due to the addition of spices and condiments as tripe provides only 85 calories hectogram. In addition, the tripe, it is also beneficial to highlight the presence of a minerals, especially calcium and phosphorus.
The rumen (the largest-shaped lot, this tripe is also classified as a cross, cross, flank, tripe or smooth tripe).
Omas (made up of plates, also called centopelli or foiolo)
grating (or a headset, a small bag with sponge-like appearance, also known as headphones, honeycomb, or bonetto beretta).
The tripe, like other parts of the fifth quarter, namely the poorer parts of the animal, is
a food eaten for a long time: the Greeks and the Romans cooked on the grill used to prepare sausages.
In the trade is already clean and also prelessata.
is best kept in the refrigerator immersed in water, so that does not yellow.
The recipes for the preparation of tripe are many, different from one city to another.
addition to being a very nutritious dish is still affordable and has a very high protein content
and is relatively low in fat.
The tripe is part of the diet feeding (they say) just because it is not excessive heat because of the lack of fat.
Who complains about the "heaviness" product - or its poor digestibility - should know that this is usually due to the addition of spices and condiments as tripe provides only 85 calories hectogram. In addition, the tripe, it is also beneficial to highlight the presence of a minerals, especially calcium and phosphorus.
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