Tuduu
Piedmontese Tripe

Piedmontese Tripe

@tuduu

Piedmontese Tripe is a tasty first course typical of Piedmont. The 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.

Difficulty: Medium
Cooking: 120 min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Mixed tripe500G
  • Butter20G
  • Pork lard30G
  • Savoy cabbage200G
  • Potatoes250G
  • Onions250G
  • Leeks500G
  • Celery1
  • Sageto taste
  • Saltto taste
  • Pepperto taste
  • Grated grana cheeseto taste

Preparation

  1. STEP 1 OF 4

    Sauté onions, leeks, and celery cut into thin slices in butter and oil in a large saucepan along with a couple of sage leaves; add diced potatoes to the sauté, then the tripe cut into strips, salt, and pepper

  2. STEP 2 OF 4

    Stir, let it absorb the flavors, and then almost completely cover with good broth; cover and cook over moderate heat for an hour

  3. STEP 3 OF 4

    At this point, add the savoy cabbage cut into thin strips, cover, and continue cooking for another hour

  4. STEP 4 OF 4

    Serve with plenty of grated Grana cheese

Suggestions

  • Pan

  • Saucepan

  • Knife

General Information

Storage notes

Store the Piedmontese tripe in the refrigerator for up to 2 days.

More information

Piedmontese tripe is a traditional dish of Piedmontese cuisine and requires long cooking to make it tender and flavorful.

Origin

Italia, Piemonte

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)70.16
Carbohydrates (g)5.16
of which Sugars (g)2.77
Fat (g)2.68
of which Saturates (g)1.13
Protein (g)5.89
Fiber (g)1.55
Sale (g)0.04
  • Proteins
    5.89g·39%
  • Carbohydrates
    5.16g·34%
  • Fats
    2.68g·18%
  • Fibers
    1.55g·10%