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Tippa Alla Nonna

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Ingredients
  • 2 1/2 pounds honeycomb tripe
  • 3 tbs. olive oil
  • 1 red hot chili pepper (dried)
  • 2 cloves garlic, minced fine
  • 1/2 cup chopped flatleaf parsley
  • 10 oz.s tomato sauce
  • 10+ oz. water
  • pinch of grated nutmeg
  • 1/4 cup grated Parmesan cheese
Instructions

(Florentine Style Tripe). Cut the tripe into narrow strips (1/4 x 3 inches). Place in a pot with a quart or two of water, bring to a boil and cook for 30 minutes. Drain well, rinse in cold water. In a heavy saucepan, heat oil, pepper, garlic and parsley over low heat until the garlic is lightly colored nut brown. Immediately add the water, tomato sauce salt and pepper, simmer for twenty minutes. Now add the rinsed trip, and continue cooking over low heat, covered for about 2 hours. You may need to add a little more water. When ready to serve (consistency of a thick soup), add the nutmeg and parmesan cheese.

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