Strip Club - Bartender Waitress London

Tripe stew with saffron

The true classic of my parties, a dish that surely will if you come to eat in the Abruzzo region and especially in the province of L ' Aquila saffron and tripe! This version is extremely simple and quite quick to prepare, but no less good than elaborate.

Ingredients:

1 \\ 2 kg of tripe;

1 / 4 white onion;

1 \\ 2 cups fruity white wine;

1 lemon;

1 tablespoon pure saffron threads;

oil;

Salt;

Parmigiano.

Take an airtight container (tupperware), saffron, and pour a little hot water and let soak for at least an hour.

Wash 1 \\ 2 kg of tripe and cut into thin strips. In a pan add the oil, add the onion and then the tripe, season with salt and add the white wine (up to completely cover the tripe). Cook over medium heat until the wine is withdrawn. A once cooked add 1 \\ 4 cup lemon juice and saute over high heat. United saffron, hold the fire until all the liquid is absorbed and will be completed with a generous sprinkling of Parmesan cheese. Serve immediately.