of sauce with potato dumplings
second courses from Italy - Liguria
translated by Italian with
The wet tripe or as it is said in Liguria is a dish to be done in winter and warms the heart ....
Start cleaning and washing the carrot, celery, onion, parsley and a little clove of garlic, with the help of the crescent or a robot chopped all the flavors.
Place a pot with a thick bottom over an average cooker, put the oil to warm it a bit, add the crushed vegetables and fry the necessity that the vegetables become golden.
Ready to fry, add trippies, mix everything, add tomato pastry, salty, cover with a lid and let it go on slow fire will take about two hours
If during cooking you see that they are drying too much you can add a glass of hot water or broth. After two o'clock, peel the potatoes, cut them into cubes, and put them in the pot.
Bring the cooking until the potatoes become soft. At this point the tripps are ready you can serve it if you like with a nice dusting of parmesan !!!