Tripe soup
Once well washed, cut the tripe into strips. Chop the bacon, onion, the leaves of a nice sprig of rosemary, two cloves of garlic and a few leaves of sage. Fry this mixture in a large knob of butter, stirring frequently with a wooden spoon.
When everything is thoroughly wilted, put the tripe into the container and add a couple of bay leaves and needed salt.
Mix and pour on the preparation as much water will be needed to cover the same tripe, flavoring with a shot of Grappa.
Cover the pan and cook tripe for at least two hours, occasionally adding a ladle of boiling water to keep them wet.
After the cooking time, the tripe will be soft and not too juicy.
Then add a quart and a half of boiling beef broth, stir and bring to the boil.
Finally remove from heat, sprinkle very generously with grated Carnia cheese, flavoring with a handful of pepper. Serve piping hot in bowls.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
1 kg beef tripe
100 g peeled onion
50 g lard
Sage
Rosemary
Laurel
Grappa
Garlic
Carnia Cheese
Beef broth
Butter
Salt
Pepper - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- First Courses
- Preparation time:
- About 1 hour
- Notes:
- The sguazet it is still a traditional dish of the festivities leading up to Christmas, you can find it at fairs and markets of various locations in Friuli or in the restaurants that meet the ancient culinary traditions of the past. Now regarded as a poor dish made with humble ingredients, in reality tripe soup was a meal meant for fine noble families. The shopping list of noble families of Friuli used to feature this statement "Sunday: boiled meat and always a soup of tripe".
