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

(For three servings)

ingredients:
Tripe 750 g
750 g peeled tomatoes
90 g extra virgin olive oil
basil
chilli
cheese (Pecorino Romano or Parmesan)

Running in 20 minutes.

Put oil in a pan of tomatoes and red pepper (as desired) to the tomatoes with half cooked (about 7 minutes) salt to taste, then add the tripe is to cover the pan, giving way to the tripe out of the water pulls out.
Now roofless and add the basil, dry the excess water to the flame alive for a further 6-7 minutes, leaving however a soup consistency.

Serving at the table by adding the cheese to taste

Accompany all from a very good wine itlaliano body.