Traditional Tripe is a typical dish of traditional Italian cuisine, originating from the Tuscany region. This tasty first course is prepared with veal tripe, onion, garlic, celery, carrot, peeled tomatoes, dry white wine, broth, Spanish white beans, extra virgin olive oil, salt, and pepper. The long cooking of the tripe and the use of aromatic ingredients give this dish a full and intense flavor.
Purchase the tripe already boiled and cut into strips or prepare it at home
Chop the vegetables and sauté them with a drizzle of extra virgin olive oil
Stir frequently and add the tripe
Pour in the wine, season with salt and pepper, and let it evaporate
After a few minutes, add the tomatoes
Cover the pan and continue cooking over low heat
Add broth if necessary
A few minutes before finishing cooking, add the drained and rinsed beans
Casserole
Knife
Cutting Board
Italia, Toscana
| Energy (kcal) | 93.28 |
| Carbohydrates (g) | 4.64 |
| of which Sugars (g) | 1.28 |
| Fat (g) | 3.1 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 10.84 |
| Fiber (g) | 2.33 |
| Sale (g) | 0.08 |
