Tripe minestrone is a traditional Italian recipe that combines intense flavors and wholesome ingredients. Veal tripe, together with potatoes, carrots from Val di Gresta, celery, parsley, garlic, olive oil and broth, creates a hearty and flavorful dish. Its long cooking time allows the ingredients to meld perfectly, making tripe minestrone a tasty and nourishing meal.
Thoroughly wash the tripe, put it to boil and when it is nearly half-cooked (after about 30 minutes) cut it into julienne, i.e. short strips; add it to the sautéed base in the oil along with all the chopped vegetables except the potatoes for about ten minutes, stirring continuously.
At this point add the meat or vegetable broth, the breadcrumbs and the potatoes cut into small cubes; continue cooking over low heat for another hour.
The soup should be enjoyed piping hot with a sprinkling of Grana Trentino cheese.
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Italy
| Energy (kcal) | 85.6 |
| Carbohydrates (g) | 0.24 |
| of which Sugars (g) | 0.22 |
| Fat (g) | 0.93 |
| of which Saturates (g) | 0.38 |
| Protein (g) | 18.95 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.09 |
