Tripice

Ingredients:

– crumbs from 2 lambs

– 7-8 potatoes cut into cubes

– 2 large onions (capula) cut into thin pieces

– 2 cloves of garlic (onion)

– 2 tablespoons of lard or white oil (sunflower)

– 1/2 teaspoon of dried sweet pepper

– 1 dl of white wine

– 1 teaspoon of dried domestic herbs

– 2 dry bay leaves

Preparation:

Beforehand, you should wash the drops well, cut the intestines in half and wash them well so that they are white, then cut them into thin arms and dry them. In a deep dish, sauté the onion (capula) in fat or oil, and when it turns yellow, add the tripe, finely chopped garlic and white wine, and simmer everything over low heat until the wine evaporates. Remove from the heat and add some dried herbs, some cinnamon, a few peppercorns, 2 cloves, 1 to 2 bay leaves and half a teaspoon of dried sweet red pepper. Return to low heat and add water to cover the tripe. When it becomes soft, add the potatoes cut into smaller cubes and add water to cover everything. Cook on low heat for another 40 minutes.

Cut the intestines lengthwise and wash them until they are completely white and put them in cold water with a little salt and leave them overnight. Throw away the water the next day, and boil the intestines in hot water.