1 lb of cooked florentine beef tripe.
2 lb of carnaroli rice
1 cup of white wine
4 ounces of fresh grated Parmesan Cheese
1 each garlic clove
1 quart of chicken stock.
sea salt and ground black pepper
1/2 cup of olive oil
2 each shallots
On the cutting board chopped the shallots and the garlic toghether, keep aside
Cut the cold cooked florentine beef tripe into regular dices.
In a casserole with olive oil add the fine chopped garlic and shallots, sauteed them until gold color,
add the rice toasted bring to cook with hot chicken stock ladles until al dente.
Remove from the flame add the fresh grated parmesan cheese, fold it in with a splash of extra virgin olive oil, serve some cooked florentine beef tripe also.
Wine pairing Zio Baffa Organic Sangiovese Toscana 2017
