Description
A very hearty dish, with a spicy sharpness. This dish between a soup and a stew. My husband is very fond of him. The flavor in the preparation of a mixture of offal. This time I only had the hearts, and did not have parsley, but still delicious.
Ingredients
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Offal
800 g
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Assorted vegetable
600 g
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Tomato paste
2 Tbsp
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Vegetable oil
2 Tbsp
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Parsley
2 Tbsp
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Cheese
4 Tbsp
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Spices
Cooking
Guts a good clean, rinse and cook until tender in lightly salted water. Water is necessary for the inches above the giblets. While stew the giblets, peel the vegetables and cut into strips.
Boiled giblets drain in a colander, give drain water and cut into thin strips.
Vegetables cooked in the resulting broth until soft, but not seethe.
Add tripe, tomato paste, vegetable oil, salt and much pepper. Stir, bring to boil and remove from heat.
When serving, sprinkle with parsley and grated cheese. Bon appetit!
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