Zuppa di Trippa
Tripe Soup

2 kg. tripe, cleaned and cut in stripes
4 big red onions
1 celery
500 grams carrots
3 cloves of garlic
1 can peeled tomatoes
Few leaves of fresh parsley, salvia, basil
Salt
3 Tbsp of White vinegar

Ask your butcher to give you already clean and bleached tripe.
Rinse it three times under hot water; the last time let the tripe rest
in water for 10 minutes, adding 3 tablespoons of white vinegar.
Cut all vegetables in small cubes and in a large pot cook the tripe
alone for three minutes, mixing continuously, then add all the
vegetables and spices. Cover with cold water.
Cook over low flame for about two hours. Serve steaming hot
accompanied, if you wish, by polenta, cut into wedges.

Angela's Italian Organic Oregano
http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.


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