Inzimino

Ingredients for 4 servings:

• 800 g tripe, pre-cooked but not sour
• 700 g leaf spinach, frozen
• 1 onion(s)
• 1 tbsp, leveled tomato paste
• Sea salt
• ½ chili pepper(s), optional
• e.g. parsley
• Parmesan, freshly grated
• 750 ml broth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Street food from Florence

Sauté a diced onion in a wide casserole dish. Add the tomato paste and fry it lightly. Deglaze with a very small amount of stock and let it evaporate. Add the tripe and fry it gently for a few minutes over high heat, stirring occasionally. The meat will not brown. Add the spinach, season with salt, and add a little chili and parsley. Pour in the remaining stock. Cover and simmer over low heat for about 45 minutes. Sprinkle with Parmesan cheese on the plate. A bread roll is the best accompaniment. Note: As street food, tripe is served in a sliced ​​bread roll with the crumb removed. The inzimino is seasoned with salt and, if desired, pepper. Top with chili oil and/or parsley oil. Caution: Tripe is occasionally sold cooked in vinegar. This is NOT suitable for inzimino!