Tripe Bound with Eggs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- tripe
- garlic
- parsley
- butter
- salt
- pepper
- eggs
- lemon juice
- Parmesan
Instructions
- Boil and strip the tripe as in the previous recipe.
- Cook it in a soffritto of garlic, parsley and butter, seasoned with salt and pepper.
- When cooked, bind with beaten eggs, lemon juice and Parmesan.