Tomato tripe with chard and lampredotto


How to make tripe with tomato sauce, recipe with chard and lamprey to be cooked in a pan, with the flavor of parsley and chilli pepper with olive oil.

Ingredients for 4 portions

- 2 cloves of garlic

- Parsley

- Chili pepper

- Olive oil

- Tripe (cross): gr. 400

- Lampredotto: gr. 400

- Chard: gr. 400

- Ripe or peeled tomatoes gr. 500

- Salt and pepper

Preparation of tomato tripe

Boil the chard, squeeze it, coarsely chop it and cook it in a pan with garlic and oil.

Recommended readings
  • Fried veal meatballs with potatoes, bacon and walnuts
  • Wild boar in salami with olives and tomatoes
  • Veal belly cooked at low temperature
  • Tender veal stew
  • Chicken breast with almonds

Separately, in a pan, brown in 8 tablespoons of oil a minced garlic, chilli pepper and parsley and before the garlic takes color add the tripe and the lampredotto cut into strips about one centimeter wide.

Season for a few minutes then add the tomatoes, salt, pepper and cook for about half an hour.

Add the chard, turn well and keep on the fire for another 10 minutes.

Serve it not too hot, with more pepper. Parmesan, in this case, is optional.

11 Days Italy France EUB0009 (July 2020)

Tags: Main courses of meat