Trippa alla Marinese

Ingredients

• 2 kg of tripe (pannino)
• 1 liter of red wine
• 500 g of mussels
• 200 g of shrimp shells
• 200 g of clams
• 2 onions
• 2 pork datterini
• 100 g of parsley
• Salt and pepper to taste
• 2 garlic cloves
• Olive oil for frying

Method

1. Clean the tripe and cut it into pieces about 5 cm in size.
2. In a large pot, place the tripe, red wine, sliced onions, and pork datterini. Cook on low heat for 2 hours.
3. Clean and wash the mussels and clams. In a pan, fry the mussels and clams with garlic and a bit of olive oil.
4. In another pot, fry the cooked tripe in olive oil.
5. Add the fried mussels and clams to the cooked tripe and mix well.
6. Serve the tripe and shellfish in a serving bowl and garnish with chopped parsley.
7. Serve hot with a drizzle of olive oil and salt to taste.