Lamb Tripe

Janjeće tripice

Lamb Tripe

Lamb tripe, onion, pork fat, white wine, “pešt” (finely chopped homemade bacon, garlic and parsley), bay leaves, chopped rosemary, diced prosciutto, stock, tomato puree, salt, pepper, potatoes, grated Parmesan cheese

Fry finely chopped onion in pork fat until it wilts and is slightly caramelized. Add lamb tripe cut in shreds. When the liquid evaporates, add white wine. Add “pešt”, bay leaves, rosemary and diced prosciutto. Add stock in batches.

Add tomato puree, salt and pepper. Cook until tripe is tender. By the end of cooking, add diced potatoes and cook until potatoes are tender. Serve with a little Parmesan cheese.