Ingredients
- 30 g di pecorino
- 100 g di cipolle
- 80 g di carota
- 30 g di gambo di sedano
- 1 spicchio di aglio
- 1 rametto di rosmarino fresco
- 1 pizzico di peperoncino rosso piccante
- 50 g olio extravergine di oliva
- 600 g di trippa
- 300 g di polpa di pomodoro a pezzi
- 100 g di acqua
- 1 cucchiaino di dado per brodo vegetale
- 250 g di fagioli cannellini in scatola
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