Risotto with Tripe

Thinking to myself “Just yesterday I made tripe with sauce, but maybe I cooked too many! In fact, even if the guests liked it, I left a small bowl. What could I cook with leftover tripe? Mmm, I have to find the right inspiration! There is no IDEA in the fridge. Why not prepare a good risotto with tripe? ”. Let's cook it together!

Video of the Recipe

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Identity Card of the Recipe

• 64 KCal Calories per serving

• Ingrediants

  • 500-600 ml of vegetable or meat broth
  • About 30 g of grated Parmesan cheese
  • 1 tablespoon of extra virgin olive oil
  • q.s. of pepper
  • 180 g of rice
  • q.s. of salt
  • 250 g of beef tripe sauce
  • half a glass of dry white wine

  Materials Needed

  • Small saucepan for the broth
  • Casserole with lid for risotto
  • Wooden spoon
  • Ladle
  • Grater

  Preparation

  Please note
  To prepare this recipe we used tripe with sauce: to find out how they are prepared, click HERE. In any case, to speed up the times, it is possible to prepare the risotto even with ready-made tripe.

  1. Heat the broth (meat or vegetable) until it boils.
  2. Meanwhile, heat the tripe in the sauce and, when they are very hot, add the rice. Toast the rice for a few moments.
  3. At this point, maintaining a lively flame, blend the rice with the dry white wine.
  4. After the wine has evaporated, begin to slowly hydrate the rice with the broth, as if it were a normal risotto. Cook the rice for 12-15 minutes, respecting the times indicated on the label.

  The advice OK
  For an optimal cooking of the rice, it is recommended to always keep a gentle boil and to cover the saucepan with the lid to avoid excessive evaporation of the liquid.

  5. When cooked, remove the lid, raise the heat to evaporate any excess liquid and stir in the grated Parmesan cheese. Season with salt and pepper (if necessary) and serve the steaming risotto.

  Alice's comment - PersonalCooker

  An excellent rustic dish: even with leftovers, wonders can be created in the kitchen! And then now that the cold is approaching, a good full-bodied hot dish like this is just what we need.

  Nutritional values ​​and Health Comment on the recipe

  Beyond what many believe, Risotto with tripe is a LIGHT first course, very light and balanced. There are complex carbohydrates, high biological value proteins and mainly unsaturated fats. Fiber is not quantifiable and cholesterol is moderate. The translation on the side concerns cooked food, therefore it is necessary to evaluate that an average portion corresponds to about 300g of Risotto with tripe (220kcal).