Piacenza-style tripe

Type of recipe: Main courses

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Preparation method:

Clean and wash the tripe thoroughly. Blanch for a few minutes in a saucepan with the onion, celery, carrot, bay leaves and flour.

Drain well and cut the tripe into strips. Place in a pan with the lard and add some of the chopped vegetables previously used and some garlic. Add the tripe, butter, oil, sage and bay leaves. After a few minutes, pour in some white wine and allow to evaporate. Add the tomato and stock, cover and cook over a low heat for about 4 hours. Add the white beans, previously boiled, 10 minutes before the tripe is fully cooked.

Preparation method:

Clean and wash the tripe thoroughly. Blanch for a few minutes in a saucepan with the onion, celery, carrot, bay leaves and flour.

Drain well and cut the tripe into strips. Place in a pan with the lard and add some of the chopped vegetables previously used and some garlic. Add the tripe, butter, oil, sage and bay leaves. After a few minutes, pour in some white wine and allow to evaporate. Add the tomato and stock, cover and cook over a low heat for about 4 hours. Add the white beans, previously boiled, 10 minutes before the tripe is fully cooked.