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6
Medium
By Giovanni Pilu and Roberta Muir
Published 2012
Offal is an important part of the Sardinian diet, because nothing is ever wasted, and tripe is particularly popular. I remember going to a trattoria in Oschiri, a town in the centre of northern Sardinia, that sells only tripe, nothing else. Their Trippa alla Sarda (literally ‘Sardinian tripe’) has a red tomato base with lots of pecorino on top, and there are many variations depending on what’s in season; they make it with artichokes, broad beans, peas, potatoes... but it’s always a l
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