Directions:
- Directions:.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 340.22 Kcal (1424 kJ) | ||
| Calories from fat | 90.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Cholesterol | 196.67mg | 66% | |
| Sodium | 1447.4mg | 60% | |
| Potassium | 1005.77mg | 21% | |
| Total Carbs | 34.53g | 12% | |
| Sugars | 11.32g | 45% | |
| Dietary Fiber | 5.61g | 22% | |
| Protein | 33.17g | 66% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 3.5mg | 20% | |
| Calcium | 142.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 52.77 Kcal (221 kJ) | ||
| Calories from fat | 14.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 15% | |
|---|---|---|---|
| Cholesterol | 30.51mg | 66% | |
| Sodium | 224.52mg | 60% | |
| Potassium | 156.01mg | 21% | |
| Total Carbs | 5.36g | 12% | |
| Sugars | 1.76g | 45% | |
| Dietary Fiber | 0.87g | 22% | |
| Protein | 5.15g | 66% | |
| Vitamin C | 5.1mg | 55% | |
| Vitamin A | 0.1mg | 28% | |
| Iron | 0.5mg | 20% | |
| Calcium | 22.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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