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Ingredients
- 100 g di cipolle in quarti
- 80 g di carota, pelata e a pezzi
- 30 g di gambo di sedano a pezzi
- 100 g di pancetta a cubetti
- 40 g di olio extravergine di oliva
- 30 g di funghi porcini secchi, ammollati in acqua per 20 minuti e strizzati
- 20 g di pinoli sgusciati
- 800 g di trippa precotta a listarelle (2 cm)
- 500 g di pomodori pelati a pezzi
- 1 pizzico di sale
- 1 pizzico di pepe nero macinato + q.b.
- Parmigiano reggiano grattugiato, a piacere
- 4 fette di pane casereccio tostate
- Nutrition
- per 1 porzione
- Calories
- 2250.7 kJ / 537.9 kcal
- Protein
- 33.5 g
- Carbohydrates
- 30.1 g
- Fat
- 32 g
- Saturated Fat
- 8 g
- Fibre
- 4.8 g
- Sodium
- 572 mg
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