Ingredients
750 g of lamb or beef tripe and chitterlings
500 g mixed vegetable
1 tbsp (10 g) tomato paste
salt
pepper
20 g butter
4-5 sprigs of parsley
40 -50 g cheese
Method
Basic clean and repeatedly washed chitterlings and tripe Boil in salted water, drain and cut into thin strips. Vegetable also cut into strips and boil broth until tender. Then add chitterlings and tripe. Season with plenty of tomato paste, salt and pepper, and add the butter. Sprinkle with parsley and serve with grated feta cheese.
Containers:
Difficulty
Average
Tested
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