Cooking with Giovanni Caboto by The Caboto Club of Windsor

Author:The Caboto Club of Windsor [Piazza, Giacinto]
Language: eng
Format: epub, pdf
ISBN: 9781927428054
Publisher: Biblioasis

Serve immediately, topped with Parmesan cheese.

Trippa alla Romana

(Tripe Roman Style)

Mario Colasanti, Roma

(Yield: 6 servings)

2 pounds tripe

3 tablespoons extra-virgin olive oil

1 red onion (sliced thinly)

4 garlic cloves (minced)

salt and freshly ground pepper

2 cups tomato sauce

¼ cup freshly grated Pecorino

¼ cup freshly grated Parmesan

1. Place tripe in large pot and cover with water by 2 inches. Bring to boil and cook until tripe is very tender (approx. 1 hour).

2.Drain tripe, cool and slice into 1-inch strips.

3.Warm oil in large skillet over high heat. Add onions, garlic and tripe strips. Season with salt and pepper. Cook for approx. 5 minutes.

4.Add tomato sauce. Once boiling, reduce to medium heat, cover and cook for 30 minutes.

5.Remove from heat. Add half of cheeses and mix well.

Serve in individual bowls or plates topped with remaining cheeses.

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