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Tripe Olive Oil
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Recipe Tripe Olive Oil
Tripe Olive Oil
Recipe yeld 6 servings
Ingredients
1000 G Tripe Mixed50 Cl Wine Vinegar
4 Bay Leaves
1 Teaspoon Thyme
1 Chili
1 / 2 Cup Olive Oil
1 Cup Dry White Wine
1 Onion
1 Carrot
1 Stalk Celery
Rooms
Peppercorns
2 Cloves Garlic
1 Bunch Parsley
Amount Per Serving Calories: 302
Method
Wash the tripe thoroughly and cook in a pot with boiling water for fifteen minutes.Drain and cut into strips.
Fill a clean pot of water, add the salt needed, a carrot, an onion and a stalk of celery and bring to a boil, after which please the tripe and cook for a couple of hours at medium heat.
After the indicated time, drain the tripe, place it in a casserole, sprinkle with thyme and moisten with a glass of white wine and vinegar and boil gently for around ten minutes, stirring often.
Let cool in its broth, tripe, then drain and place on a towel to dry.
Then pick up the tripe in a salad bowl, add a few grains of pepper, chilli and a four bay leaves, then dress with olive oil.
Give a stir and let sit for a few hours to prepare fresh, so that flavor.
Just before serving, sprinkle with finely chopped garlic and parsley.
If you wish, you can save this unusual cold dish: Place the tripe in a large dry glass jar along with herbs and spices, pressatela, then pour as much oil as it is necessary to coat the ingredients.
Close the jar and put it in the pantry, where the tripe you keep it for a month: sprinkle with the chopped garlic and parsley just before serving.
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