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.
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
Stir, let it absorb the flavors, and then almost completely cover with good broth; cover and cook over moderate heat for an hour
At this point, add the savoy cabbage cut into thin strips, cover, and continue cooking for another hour
Serve with plenty of grated Grana cheese
Pan
Saucepan
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 flavorful.
Italia, Piemonte
| 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 |
