Trippa alla Romana
yield: 6
total time: 75 minutes
Ingredients
- 2 1/4 pounds tripe sliced into strips, cleaned well and pre-cooked
- 5 3/8 cups chopped tomatoes in tomato sauce
- 3 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon basil rubbed
- 1 red onion thinly sliced
- 6 cloves garlic minced
- salt
- ground black pepper freshly
- pecorino romano grated
- parmigiano reggiano grated
- olive oil
Nutrition
- Calories : 100 calories
- Carbohydrate : 10 grams
- Cholesterol : 5 milligrams
- Fat : 4 grams
- Fiber : 2 grams
- Protein : 3 grams
- SaturatedFat : 1 grams
- Sodium : 240 milligrams
- Sugar : 6 grams
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