The Italian tripe

A dish of Italian Peruvian fusion

Ingredients

- 1/2 kilo of tripe cooked and cut into thin strips
- 1/2 kilo of potatoes fried in strips
- 1/2 cup cooked peas
- 2 carrots cut into thin strips
- 2 celery sticks cut into thin strips
- 50 g. of grated Parmesan cheese
- A quarter cup of oil
- A finely chopped onion
- A large tomato, peeled and chopped
- Two tablespoons of tomato paste
- Mushrooms, bay leaf and salt

Preparation

- First fry the onion, tomatoes and tomato paste.
- when cooked add 1/2 cup water tasting salt
, add the tripe and boil until soft q check that this does not dry completely, add the carrot, celery, and bay leaf fungus arverjitas, simmer until the vegetables cooked q.
- wait for it to dry a little and add the chips and put out the fire. Serve with white rice and sprinkle with grated Parmesan cheese

Servings: 6

Preparation time:  15 min

Cooking time:  20 min

Ready in:  35 min

Country:  Peru

Season / Occasion: All year

Main ingredient:  Not specified