INGREDIENTS
- – 800 g of beef tripe.
- – 400 g of plum tomatoes or puree.
- – 80 g of Grana Padano.
- – 1 glass of dry white wine.
- – 1 department of celery.
- – 1 carrot.
- – 1 medium onion.
- – 1 clove garlic.
- – 4 basil leaves.
- – Olive oil.
- – Sal.
- – Pepper.
- Polenta:
- – 1 L of water.
- – 200/220 g of prompt cornmeal.
- – 150 g of grated cheese.
- – Sal.
- – Olive oil.
We had a nice go to from Roberto Ottini who taught us his recipe for tripe stew with polenta, an unmissable menu to get pleasure from at dwelling
PROCEDURE:
1. Boil the tripe (very properly washed) for about 20 minutes in water
boiling with salt, then drain them and immerse them in a bowl of chilly water.
2. In the meantime, in a saucepan, warmth half a glass of oil, brown the garlic clove, then add the finely chopped celery, carrot, onion and basil, stir and brown the tripe over low warmth, after 5 minutes lower into julienne, bathe with the wine and let it evaporate.
3. Add the plum tomatoes or tomato puree to the vegetable broth and cook dinner for 30-40 minutes, Take away, switch to a plate to serve on
Scoop polenta, sprinkle with grated cheese and serve.
4. For the polenta, boil the water with a little bit salt and a contact of olive oil, add the corn flour in a sprinkle and cook dinner for a couple of minutes.
5. Season with a little bit grated cheese and butter.
