Lump In Throat Food Beltching

and radicchio salad with green beans veal tripe Trasimeno

E' certo che la trippa non incontra il favore di tutti! Un gusto un pò troppo deciso che i palati "fini" non accettano of buongrado. Piacenza in the tradition is still very common and usually is cooked with vegetables, beans, white cake and a little tomato, complete a generous dose of pepper and parmesan cheese. The

found here!

This version comes straight from Mantua, although the fagiolina in question is grown on the shores of Lake Trasimeno. It 's a legume very refined taste and texture, and then the tripe should be cut very finely, small strips of a few millimeters. In fact, the legume in the original recipe is risina of Spello, Trasimeno fagiolina but is quite similar and even find its taste even more delicate.
Among the various places that we had the pleasure to attend during our stay in Mantua, we came across the "The Next Door"
, say light version, for costs and menus, the most famous " Aquila Nigra "
. In appetizers this is tripe. I must say that among the various tastes, this dish is what surprised me the most. A fantastic dish of tripe in white, almost elegant. I had to wait a while before replying, I needed fagiolina ... and New Year holiday in Umbria I proceeded to fill that gap. Now, I had the recipe, but when I take the craving for a plate ... and I tell you to do! 250 g of beans Trasimeno

1500 g of tripe (foiolo) clean and very finely sliced \u200b\u200b2 carrots
2 stalks of celery 1 onion

• blonde
• broth half
• cup dry white wine
black pepper extra virgin olive oil from Umbria or Tuscany
a knob of butter (and we would also like a nice piece)
• 
  salt
dried fennel flowers
Put to fagiolina the bathroom the night before. After 12 hours of soaking in plenty of water will not boil salt. When tender, but still well intact, drain and keep aside. Slice the vegetables and let them stew in a large saucepan with a tablespoon of olive oil and a little butter. Add salt and after a few minutes, add the tripe. Mix well and let blanching. Pour the white wine, let evaporate and cover with the broth. Add salt and pepper and simmer for a couple of hours, taking care to avoid drying up.
Now add the green beans, and cook it all, still a very low heat for about 1 / 2 hour. At the end of cooking, the tripe should be fairly dry. Serve hot, preferably in hot dishes, with a grinding of black pepper, a round of good olive oil and a sprinkle of fennel flowers ... the dish is not contemplated, but there is really good.
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