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Ingredients
- 60 g di Parmigiano reggiano a pezzi (2-3 cm)
- 150 g di cipolle in quarti
- 50 g di olio extravergine di oliva
- 800 g di trippa precotta a listarelle (2 cm)
- 250 g di passata di pomodoro
- 100 g di acqua
-
1
cucchiaino di dado per brodo vegetale
or 1 dado per brodo vegetale - 1 cucchiaino di sale
- Nutrition
- per 1 porzione
- Calories
- 1142 kJ / 273 kcal
- Protein
- 25.1 g
- Carbohydrates
- 2.7 g
- Fat
- 18 g
- Fibre
- 0.6 g
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