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Preparare il brodo mettendo una carota, una costa di sedano, una cipolla, mezza gallina e il porro con all'interno un chiodo di garofano in due litri di acqua fredda, portare a bollore.
Schiumare bene il brodo, salare e continuare la cottura per circa 40 minuti a fiamma bassa.
Quando il brodo é pronto spegnere e tenere da parte.
In una pentola capiente mettere l'acqua, la trippa, la cipolla steccata con i chiodi di garofano, il sedano, le foglie di alloro e di salvia e il mezzo limone,portare a bollore, riducere la fiamma al minimo e fare cuocere per 30-40 minuti.
Sgocciolare la trippa e tagliare a dadini.
Filtrare e sgrassare il brodo, riportare a bollore, unire la trippa, aggiungere qualche foglia di salvia spezzettata e far cuocere per altri 20-25 minuti.
Tagliare le fette di pane raffermo a dadini, bagnare leggermente con dell'olio extra-vergine e tostare in forno.
Servire la zuppa calda accompagnata con i crostini di pane e una generosa spolverata di parmigiano grattugiato.
antipasti
Zuppa di trippa
Ricetta per
4 Persone
1 h e 20 minTempo di preparazione
2 hTempo totale
MediaDifficoltà
Ingredienti
400 grTrippa già cotta
1⁄2Gallina
2 Coste di sedano
2 Cipolle
2 Carote
1 Porro
1⁄2Limone
q.b.Chiodi di garofano
3 Foglie di salvia
3 Foglie di alloro
q.b.Pane raffermo
q.b.Parmigiano grattugiato
q.b.Sale
Di:
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