RGFE

Directions

Step 1

Wash the tripe (preferably, buy it already cleaned and boiled to speed up preparation) and leave to drain in a colander.

Step 2

Meanwhile, finely chop the carrot and onion and sauté in a pan with the olive oil and the herbs.

Step 3

Add the tripe and brown for a few minutes. Finally, add the passata, the tomato concentrate, the water and a generous pinch of salt. Cover and cook for an hour.

Once ready, we recommend serving it with chunks of bread to use as a ‘scarpetta’ or ‘little shoe’ to mop up the sauce!