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Trippa Alla Parmigiana

Ivana Krasteva-PieroniIvana Krasteva-Pieroni
MasterChef
56712k
Nadia Galinova
Translated by
Nadia Galinova
Trippa Alla Parmigiana
Image: Ivana Krasteva-Pieroni
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Preparation
15 min.
Cooking
120 min.
Тotal
135 min.
Servings
2
"This beef tripe dish will turn everyone into its fans - we guarantee"

Ingredients

  • beef tripe - 1.1 lb (500 g) boiled
  • ground tomatoes - 0.9 lb (400 g) canned
  • tomato paste - 2 - 3 tbsp.
  • grated parmesan - 3.5 oz (100 g)
  • bay leaf - 1 pc.
  • onion - 1 onion
  • salt
  • sugar - a pinch
  • olive oil - 1/2 cup
  • black pepper - a pinch
measures

How to make

Cut the boiled tripe into thin juliennes.

Finely chop one onion.

Heat 1/2 cup of olive oil in a pan and add the onion, fry for 2-3 minutes, then add the chopped tripe and a bay leaf.

Add salt, pour a cup of warm water and cover the pan.

Stew, until the onion softens.

Pour the tomatoes and tomato paste. Dilute with 1/2 cup of warm water or vegetable broth.

Add a pinch of sugar and cook the tripe in a pan for about 20 minutes.

Just before removing it from the heat, sprinkle it with grated parmesan cheese and season it with a pinch of black pepper.

When serving, sprinkle the beef tripe alla parmigiana again with grated Parmesan.

Enjoy!

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