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Trippa alla Chitarra
Pescara (Abruzzo) — Mother recipe · en it
A delicious tripe dish, a specialty of Pescara's cuisine, served with a creamy and flavorful sauce.
⏱️ 30 min prep + 90 min cottura · 4 porzioni · media
Ingredients
- 400g of tripe
- 250g of onion
- 200g of bacon
- 100g of zucchini
- 500ml of meat broth
- 100g of grated cheese
- 200ml of milk cream
- 20g of butter
- 10g of flour
- salt and pepper to taste
- 2 garlic cloves
- 1 lemon
Method
- Clean the tripe and cut it into 2x2 cm pieces.
- In a pan, sauté the garlic and bacon, then add the zucchini and onion.
- In a casserole, cook the tripe in meat broth for about 1 hour, adding salt and pepper.
- In a casserole, melt the butter and flour, add the tripe broth and milk cream, stirring well.
- Layer the sauce with the tripe pieces, add the grated cheese, and serve with lemon.
- Serve hot, accompanied by bread or beans.
The story
Trippa alla Chitarra is a culinary tradition from Pescara, a city in central Italy, dating back to times of poverty when less appreciated parts of the pig were used to prepare tasty and nutritious dishes.
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