Ingredients
1 kg tripe
1 bunch roots soup
3-4 onions
4-5 tbsp vegetable oil
2 tbsp (20 g) flour
1 tbsp (10 g) tomato puree
1 tsp (5 g) red pepper
1 bay leaf
1/2 cup (100 g) cheese
4-5 peppercorns
parsley
salt
Method
Boil tripe soup with roots and cut into strips. In preheated oil stew onion, finely chopped, add the flour and lightly fry. Pour the tomato paste dissolved in water and red pepper. Dilute with broth from the gut and allow to Reset. Add the tripe, bay leaf, black pepper and salt to taste. Simmer for another ten minutes. Tripe is served sprinkled with grated cheese and parsley.
Containers:
Difficulty
Average
Tested
0 users