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Tripe Alla Romana
- Beef tripe 800 g
- Gravy 30 ml/50 g (or fatty ham or lard)
- Parsley To taste
- Onion 1
- Garlic ½ clove
- Celery 1
- Carrot 1 stalk
- Tomato sauce 30 ml
- Roman Pecorino cheese To taste, not too aged
- Spearmint 6 leaves
- Salt To taste
- Pepper to taste
Directions:View on Fine Dining Lovers
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