Emprimir
Correo Electrónico
 |
Ingredientes
- 1 kilo (2 lbs) tripe, pre-cooked and cut into strips (see Notes)
- 100g (3-1/2 oz) pancetta, cut into cubes
- 250-300g (1/2-2/3 lb) canned tomatoes, sieved, or passata di pomodoro
- 1 kilo (2 lbs) tripe, pre-cooked and cut into strips (see Notes)
- 100g (3-1/2 oz) pancetta, cut into cubes
- 1 medium onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, peeled and finely chopped
- 1 dried red hot pepper (peperoncino) or a pinch of red pepper flakes (optional)
- White wine
- Salt and pepper
- 250-300g (1/2-2/3 lb) canned tomatoes, sieved, or passata di pomodoro
- Olive oil (or lard)
- To finish the dish:
- A handful of mentuccia (Roman mint)—or other mint
View Full Recipe at Memorie di Angelina
