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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Directions:. | 2. Ask your butcher to give you already clean and bleached tripe. | 3. Rinse it three times under hot water; the last time let the tripe rest in water for 10 minutes, adding 3 tablespoons of white vinegar. | 4. Cut all vegetables in small cubes and in a large pot cook the tripe alone for three minutes, mixing continuously, then add all the vegetables and spices. Cover with cold water. | 5. Cook over low flame for about two hours. Serve steaming hot accompanied, if you wish, by polenta, cut into wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tripe	2		cut	-	-	-	-
red onion	4			-	-	-	-
celery	1			16.16	2.9997	0.6969	0.1717
carrot	500			26240.0	6131.2	595.2	153.6
garlic clove	3			-	-	-	-
tomato	28	ounces	peeled	182.5707	40.4831	9.5254	1.5876
parsley	1/4	cup		5.4	0.9495	0.4455	0.1185
basil	3	leaves		0.345	0.0397	0.0472	0.0096
salt				-	-	-	-
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.