Tripe alla Piemontese 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.
Brown the onions, leeks and celery sliced thinly in the butter and oil in a large saucepan with a couple of sage leaves; add the diced potatoes to the soffritto then the tripe cut into strips, salt and pepper
Stir, let the flavors develop and then cover almost completely with good broth; cover and cook over moderate heat for one hour
At this point add the cabbage cut into thin strips, cover and continue cooking for another hour
Serve with plenty of grated Grana cheese
Frying pan
Saucepan
Knife
Store Tripe alla Piemontese in the refrigerator for up to 2 days.
Tripe alla Piemontese is a traditional Piedmontese dish and requires long cooking to make it tender and flavorful.
Italy, 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 |
