After the sauce recipe lamprey, here's one for a stew of tripe this time, given by the blog Fragolo :
Ingredients for 4 servings: 400 grams of clean tripe, 1 carrot, 1 onion, 1 celery stalk, a few leaves of basil and sage, 30 grams of double concentrated tomato paste, 2 bay leaves, 1 glass of red wine, olive oil, salt, pepper and hot pepper. Wash the tripe and boil in salted water with laurel. Three-quarters cooked, drain, remove bay leaf and cut it into pieces first and then into strips. Besides, paying five tablespoons oil in a pan. Let soften a chopped carrot, onion, celery, basil and sage. Add the tripe and cook. Feather it, then, with red wine and let evaporate the alcohol. Then add the tomato paste and stir thoroughly. Season with salt, pepper and hot pepper. Next, add hot water to cover tripe. Cook over medium heat and cover pan. Be careful to mix the tripe from time to time to prevent sticking to the bottom of the pan. When cooked, a sauce should be rather small. The stew of tripe is indicated for gnocchi or pasta sauce, preferably homemade.
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