Beef Tripe Risotto
Click anywhere on the page background to reveal the recipe
Click anywhere on the page background to reveal the recipe
• 1 lb cooked Florentine beef tripe
• 2 lb Carnaroli rice
• 1 cup white wine
• 4 oz grated Parmigiano Reggiano
• 1 garlic clove
• 1 quart chicken stock
• 2 shallots
• 1/2 cup olive oil
• Sea salt and black pepper
Finely chop the shallots and garlic. Dice the cooked beef tripe into small cubes.
In a casserole, warm the olive oil and sauté the garlic and shallots until golden. Add the rice and toast it well. Deglaze with white wine, then begin adding hot chicken stock ladle by ladle, stirring constantly.
Cook the risotto until al dente (about 18–20 minutes). Remove from the flame, fold in grated Parmesan and a splash of olive oil.
Top with extra pieces of cooked tripe for a rustic finish.
Calories: 550 | Carbs: 44g | Protein: 24g | Fat: 28g | Fiber: 3g | Sodium: 590mg
