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Alessi cuisine
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Trippa e zampa di vitello in guazzetto "compensato" |
- A)
- 400 grams of tripe and 400 grams of veal leg, already prepared, that
means parboiled like the ones sold by the Florentine dealers of tripe,
cut in stripes
- 1 big onion split in 4 segments, but not divided, "fenced"
with 4 or 5 cloves
- 2 celery ribs
- 1 meat stock cube
- B)
- a chopped mixture composed by:
one onion
2 celery ribs
1 carrot
2 garlic cloves
a small bunch of parsley
- ½ kg of tomato purée
- 50 grams of butter
- 5-6 spoons of olive oil
- salt and pepper
- Parmesan cheese
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Take
a pot and fill it with water, put what indicated at point A) and boil very
slowly, covering the pot with a lid, for 30 minutes. In the meanwhile brown
very well, simmering very slowly, the chopped vegetables indicated at point
B) together with the olive oil, until you reach a hazelnut colour, then
add the tomato purée. After 3 minutes from the beginning of the boiling
stuff, remove all the vegetables in the pot, drain tripe and leg and put
them in the baking tin with the chopped vegetables, increasing the heat
a little bit and turning sometimes as to have a good mixing. Let cook for
20 minutes, turning sometimes and using a lid to cover the tin. At the right
time, taste and add some salt if necessary (please taking into account that
afterwards you have to add the Parmesan cheese), pepper at your pleasure,
then put the butter and let it melt, always mixing with a ladle, then take
out from the heat and serve very hot covered with the Parmesan cheese. |
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