Ingredients
- 1 Kg tripe
- 400 g potatoes
- 150 g onion
- 150 g carrots
- 100 g celery
- tomato puree
- 20 g dried mushrooms
- 30 g pine nuts
- White wine
- oil
- parsley
- laurel
To prepare tripe with potatoes and mushrooms, prealate the tripe by placing it cold in water acidulated with half a glass of white wine, then drain it after 15 15 cirac. Cut it into strips. Chop carrot, onion and celery and soften with 4 tablespoons of oil. Also add the softened dried mushrooms, pine nuts and bay leaves. Add the tripe, sprinkle with 5 or 6 ladles of broth and with 3 tablespoons of tomato sauce; cook for 30 '. Complete with the touch potatoes and cook for another 30 '. Serve sprinkled with chopped parsley.
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