a dish that, like, comforts you, a particular taste, the softness of the tripe, the sauce of sweet and savory, from assoporare with good bread and good wine, in short, a spectacular dish .......
I have the default value or do not know how to dose everything it says to the eye, though I try to give you a balanced dose for 4:
- 800 gr. fresh tripe, the tripe preferably bought in Genoa there are fortunately still.
- Ligurian olives, a handful
- pine nuts, a handful
- onion, carrot, parsley
- white wine, a little bit of glass
-
- potatoes 4 dried mushrooms, a handful
- passed tomatoes 4 tablespoons grated Parmesan
- a nice some
- pepper
Wash the tripe well. Making fried with onions and carrots, add the parsley and cook tripe, add a handful of dried mushrooms, soaked and chopped olives, and pine nuts. Pour a little white wine and a nut and evaporate. Let simmer half an hour, if it dries add a little hot water. Then add the potatoes into chunks, a few tablespoons of tomato sauce, a pinch of sugar and hot water, and a little pepper. When the potatoes are cooked, turn off the heat and add a lot of grated Parmesan.
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