Tripe with Sauce
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- tripe
- butter
- meat gravy (sugo di carne), or tomato sauce
- salt
- pepper
- Parmesan
Instructions
- Boil the tripe (preferably thick ridged), cut into half-finger-wide strips and dry it in a cloth.
- Fry it in butter until the butter is absorbed.
- Add meat gravy or tomato sauce, season with salt and pepper, and cook as long as possible.
- Finish with a pinch of Parmesan.