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Roman tripe |
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back to meat plates |
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| For 6 people calculate about 1 kg. of ready-cooked tripe, cut into pieces and boil again in a lots of salted water together with a carrot, an onion, two sticks of celery and a sprig of parsley. When you think it is well cooked, drain the tripe and mix with a generous amount of gravy made from the recipe for roman fettuccine. Allow the tripe to absorbe the flavour for about 20 minutes and serve with a sprinkling of roman pecorino cheese and some mint leaves according to your taste | ||||
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