Tripe Trieste a la Momo
Tripe Trieste a la Momo

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, tripe trieste a la momo. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Here is how you achieve that. Ingredients of Tripe Trieste a la Momo. Tripe Trieste a la Momo Great recipe that anyone enjoys!

Tripe Trieste a la Momo is one of the most popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Tripe Trieste a la Momo is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have tripe trieste a la momo using 17 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Tripe Trieste a la Momo:
  1. Prepare 8000 grams Cooked tripes
  2. Get 120 grams Dried bacon (pancetta) or ham
  3. Make ready 2 tbsp Oil
  4. Make ready 1 medium sized onion
  5. Prepare 3 clove Garlic
  6. Take 1 tbsp Tomato puree
  7. Prepare 3 tbsp Bread crumbs, unseasoned
  8. Take 1 1/2 tsp Sweet paprika powder
  9. Take 1 Salt
  10. Get 1 Pepper, black, ground
  11. Get 2 tsp Parsley
  12. Take 1 Bay leaf
  13. Prepare 1 pinch Marjoram
  14. Take 100 grams Parmiggiano cheese, grated
  15. Take 1 liter Beef stock
  16. Take 4 medium potatoes
  17. Get 1/2 cup Red wine or vinegar

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Steps to make Tripe Trieste a la Momo:
  1. Cut cooked tripes in stripes. Chop onions and garlic finely. Cut potatoes in small bite-sized cubes. Cut pancetta in thick stripes.
  2. On hot oil fry onion, pancetta and bread crumbs.
  3. Before it completely browns add tomato puree and tripes.
  4. Slowly add warm stock, stirring while adding.
  5. Add marjoram, garlic, pepper, paprika.
  6. Pour in the wine and add potatoes.
  7. Cook until potatoes are done.
  8. Serve with bread and sprinkle with grated cheese.
  9. !!tripes must be thicker than soup, a consistency similar to cream soups.

If a recipe calls for lemon peel use that not lemon juice. The peel won't be bitter if you zest it correctly taking only the top layer not the white pithy underside close to the lemon. Simply add more lemon juice, olive oil, or honey to adjust the flavors. We recommend making and shaking it in a jelly jar with a lid. Made it as written, tasted it.

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