Recipes of Langhe: Tripe
Hot and tasty, is savored slowly , sitting or even just crouching , holding the big bowl , white or blue flowered more frequently , leaning on his knees. A bowl cost little money and offered a...
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Cooking tools:
- Mezzaluna
- Cutting board
- Chef's knife
- Saucepan
- Pot
- Ladle
- Stove
- Potato masher
- Grater
Ingredients
- 50 gr of butter
- four tablespoons of oil
- one celery stalk
- one shoot of rosemary
- three big onions
- 500 or 600 gr of tripe
- four leather bags of water from the well
- salt
- pepper
- three potatoes
- one tablespoon of tomato sauce
- grated parmesan cheese
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