The recipe of the exquisite tripe salad, a typical dish that is part of the real Neapolitan street food!
In this new appointment of our column we present the salad tripe recipe.
Preserving the meat of some poultry in the form of sausages and the like has always been peasant tradition which still can not be done without. In Naples, one of the products deriving from these procedures is the tasty tripe, appreciated by connoisseurs, but also by simple gluttons.
Not very known, the Fifth quarter, ie the tripe, is a dish not to be missed if you want to taste the real Neapolitan street food.
Ingredients
- 500 gr. of "Quinto Quarto", including centopelli, rumen, honeycomb and stomach
- 2 lemons
- coarse salt / up and water to taste
- 2 copper tomatoes
- a sprig of rocket
- 20 ml of extra virgin olive oil
We prepare the tripe
In the butcher shops can sell the already boiled tripe or to boil and: in both cases and, for safety, we advise you in any case to soften it and cook it at best in a very large saucepan full of slightly salted water for at least 1 now approx. Adding, a little later, a slightly more delicate part, the centopelli, which only requires 30 minutes of cooking.
We prepare the salad
After cooling the tripe, you can proceed with the salad. Cut the tomatoes, adding well-cooked tripe and rocket, and season with plenty of lemon juice, extra virgin olive oil and salt.
Notes from the cook
This is one of the many recipes prepared and enjoyed in the streets of Naples. Furthermore, the broth cooking tripe can even be flavored in various ways, as well as salad dressing.
