Grits Milanese style

Simmered tripe in tomato sauce served with cubes of cooked smoked sausage.

Ingredients:

200 g of frozen tripe 100 g frozen tomatoes 50 g cooked smoked meat 40 g onions 30 g smooth flour 25 g fat 1 tsp of grain puree 0.5 l water dried parsley ground pepper sugar salt

Procedure:

1. Boil the frozen pork tripe in 0.5 l of salted water and drain when soft
2. Fry finely chopped onion, add plain flour and prepare a dark roux, gradually dilute it with the tripe broth
3. Add the partially thawed crushed tomatoes, season with a teaspoon of puree and sweeten, cook for about 30 minutes
4. Add the drained tripe to the sauce, season with salt and pepper and continue to simmer
5. At this stage, add the diced cooked smoked sausage and parsley sprigs to the dish.

Recommendation:

Serve this dish with boiled potatoes.

Note:

Note:

For the preparation of the roux, see recipe: Porridge.