Tripe Roman Style
|Tripe||2 Pound, slice|
|Tomato||2 Cup (32 tbs), crush|
|Pecorino cheese||1 Cup (16 tbs), grated|
|Extra virgin olive oil||5 Tablespoon|
|White wine||1 Cup (16 tbs)|
|Celery||1 , mince (stalk)|
|Carrot||1 Medium, mince|
|Onion||1 Medium, mince|
1.Place a pot on heat; pour olive oil, and put onion carrot and celery in it. Stir and cook until softened.
2.Add stripe, mix and cook until dry.
3.Pour wine and heat until it completely evaporates.
4.Then, stir in crushed tomatoes. Sprinkle salt and pepper. Cook until tender.
5.Turn off the heat, add grated cheese and mint leaves in it. Mix well.
6.Transfer it on a serving platter, garnish with mint leaves and serve hot.
If you find the tripe too dry then you can add a little broth to keep it moist.
Calories 538 Calories from Fat 293
% Daily Value*
Total Fat 32 g48.5%
Saturated Fat 7.1 g35.5%
Trans Fat 0.3 g
Cholesterol 287.7 mg95.9%
Sodium 684.5 mg28.5%
Total Carbohydrates 17 g5.7%
Dietary Fiber 3.8 g15.4%
Sugars 8.5 g
Protein 32 g64.8%
Vitamin A 120.4% Vitamin C 34.9%
Calcium 37.7% Iron 12.2%
*Based on a 2000 Calorie diet