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Trippa alla Friulana
Trieste (Friuli-Venezia Giulia) — Mother recipe · en it
A delicious tripe stew with potatoes and onions, a traditional dish from the Trieste region.
⏱️ 20 min prep + 95 min cottura · 4 porzioni · media
Ingredients
- 250g tripe (thin)
- 300g potatoes
- 2 onions
- 200g lentils
- 500ml meat broth
- 200ml white wine
- 200g zucchini
- 100g parsley
- salt and pepper to taste
- 3 mint leaves
- 3 dried dates
Method
- In a pot, boil the whole potatoes in salted water for about 10 minutes.
- Meanwhile, cut the tripe into pieces about 5x5 cm, the onions into quarters, and the zucchini into slices.
- In the same pot, sauté the onions and zucchini in a bit of oil for 5 minutes.
- Add the tripe and meat broth, bring to a boil and simmer for 1 hour over medium heat.
- Add the lentils and cook for another 15 minutes, then add the white wine and let it boil for 5 minutes.
- Finally, add the chopped parsley, mint leaves, and dried dates, mix well, and serve hot.
The story
Trippa alla Friulana is a culinary specialty that dates back to the Austro-Hungarian era, when local cuisine was influenced by foreign culinary traditions.
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