Tripe Soup with Potatoes and Mushrooms
300 g beef tripe, cut into strips · 100 g chopped vegetables (celery, carrots, onion and shallots) · 100 g diced potatoes ·
150 g armillaria mellea mushrooms · 1 litre beef stock · salt and pepper · extra viergin olive oil ·
"Montasio stravecchio" (very mature Montasio) cheese
Blanche the tripe and cook the chopped vegetables and diced potatoes, adding the stock as required.
Cook over low heat for about 4 hours.
When cooked, add the mushroom caps that have been previously sutéd with a little chopped shallot.
Serve with flakes of “Montasio stravecchio” cheese, ground pepper and a drop of extra virgin olive oil.