TRIPE NEAPOLITAN STYLE

PREPARING

Let's start with a previously cooked tripe (boiled), then cut it evenly for a homogeneous cooking. Brown the tripe in a saucepan with extra virgin olive oil and mirepoix.

Once browned, add the cut tripe and let it brown as well, waiting for it to dry from its water and add the white wine; once the wine has evaporated, cover with vegetable broth and a few bay leaves, let it cook for 1/1: 30 h.

Next we start with the espresso. In a pan, brown a clove of garlic with extra virgin olive oil and a little chilli, add Vesuvius tomatoes and previously boiled potatoes, let it brown; add the previously cooked tripe, salt and pepper to taste; when the flame is off, mix with a little cheese.