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Home page/Typical recipes/Soup/Tripe soup of Piazza
Tanaro
TRIPE SOUP OF PIAZZA TANARO
Ingredients (for six people):
1
kg. of thinly sliced tripe
400
gr. of onion
3
big potatoes
2
small leeks
1
coast of celery
1
leaf of laurel
1
tuft of sage
50
gr. of mince fresh bacom
2
liters of water
40
gr. of grated parmesan
30
gr. of butter
20
gr. of oil of olive
salt and pepper
Preparation: thinly mince onions, celery and bacon. Cut the leeks in
thin rings. Take a clay pot, put on fire with butter and oil and melt.
As soon as it is meltes, add the mix, the cut leeks, the laurel and the
sage. Fry sweetly. Meanwhile, wash the tripe, drain and cut in very thin
slices. Join it with the fry. Peel the potatoes and wash them. Then cut
them in small cubes and add to the fry. Leave tripe and potatoes to
season for ten minutes, sometimes mixing. Meanwhile put the water to get
hot. When it is boiling, pour in the pot with the tripe, put the lid on,
reduce the fire and cook for at least 1,5 hours or 2, until the tripe is
perfectly done.
Put
the fire out and add the grated parmesan, mix weel, add a lot of pepper
and serve.
Special Thanks
Edizioni So.G.Ed srl " Il Piccolo"
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