Tripe Trieste a la Momo

Name: Tripe Trieste a la Momo
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 8000 grams Cooked tripes; 120 grams Dried bacon (pancetta) or ham; 2 tbsp Oil; 1 medium sized onion; 3 clove Garlic; 1 tbsp Tomato puree; 3 tbsp Bread crumbs, unseasoned; 1 1/2 tsp Sweet paprika powder; 1 Salt; 1 Pepper, black, ground; 2 tsp Parsley; 1 Bay leaf; 1 pinch Marjoram; 100 grams Parmiggiano cheese, grated; 1 liter Beef stock; 4 medium potatoes; 1/2 cup Red wine or vinegar

Douala @cook_2798787

Great recipe that anyone enjoys!

Douala @cook_2798787

Great recipe that anyone enjoys!

Saved

Ingredients

45 mins

4 servings

8000 gramsCooked tripes
120 gramsDried bacon (pancetta) or ham
2 tbspOil
1 mediumsized onion
3 cloveGarlic
1 tbspTomato puree
3 tbspBread crumbs, unseasoned
1 1/2 tspSweet paprika powder
1Salt
1Pepper, black, ground
2 tspParsley
1Bay leaf
1 pinchMarjoram
100 gramsParmiggiano cheese, grated
1 literBeef stock
4 mediumpotatoes
1/2 cupRed wine or vinegar

Saved

Steps

45 mins

1

Cut cooked tripes in stripes. Chop onions and garlic finely. Cut potatoes in small bite-sized cubes. Cut pancetta in thick stripes.
2

On hot oil fry onion, pancetta and bread crumbs.
3

Before it completely browns add tomato puree and tripes.
4

Slowly add warm stock, stirring while adding.
5

Add marjoram, garlic, pepper, paprika.
6

Pour in the wine and add potatoes.
7

Cook until potatoes are done.
8

Serve with bread and sprinkle with grated cheese.
9

!!tripes must be thicker than soup, a consistency similar to cream soups.