Trattoria e Tripperia Le Zendraglie - E.Fiorenzano nella Pignasecca a Napoli

(For three servings)

Ingredients:
1 kg mixed raw tripe: centopelli pariata (budellino) and frasame (bill-lampredotto)
5 tomato "pennolo" or 200 gr. peeled tomatoes
Celery
Carrots
2 Potatoes
Freselle or toasted bread

Running in 2 hours and 30 minutes.

Put a pot on the fire and when the water boils add the mixture of tripe, letting it cook for about 2 hours.
Then add the broth 2 stalks celery, carrots, potatoes cut into cubes and tomatoes, letting it cook for a further 20 minutes.
When cooked tripe cut in strips and serve in the broth along with 2-3 freselle.

Salt to taste and add a dash of pepper and cheese if you so wish.

Accompany all from a very good wine itlaliano body.