Romagna-style tripe with piadina

Type of recipe: Main courses

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Preparation method:

Boil the tripe in water for 30 minutes. Drain and cut into strips. Chop the carrot, celery and onion and sweat in a pan with some extra-virgin olive oil. Add the tripe and then the white wine. Place the rosemary, lemon zest, cloves and juniper berries in the special metal container for herbs and add to the tripe so that the herbs release their flavour but are not dispersed in the tripe. Season with salt and pepper and add all the meat stock and tomato concentrate. Simmer for at least 4 hours. Serve piping hot with some piadina.

Preparation method:

Boil the tripe in water for 30 minutes. Drain and cut into strips. Chop the carrot, celery and onion and sweat in a pan with some extra-virgin olive oil. Add the tripe and then the white wine. Place the rosemary, lemon zest, cloves and juniper berries in the special metal container for herbs and add to the tripe so that the herbs release their flavour but are not dispersed in the tripe. Season with salt and pepper and add all the meat stock and tomato concentrate. Simmer for at least 4 hours. Serve piping hot with some piadina. <<<