Trippa alla Romana on Pinsa by @federicofusca
1h20
Medium
4 servings
🥩
200 g
Centopelli
🥩
200 g
Cuffia
🥩
200 g
Lampredotto
🍅
400 g
Pomodori Pelati
🧀
150 g
Pecorino Romano
🌿
20 g
Mentuccia (Lesser Calamint)
🍷
200 ml
White Wine
🍞
1
Pinsa
Preparation Steps
Step 1/5
1
Step 2/5
2
Step 3/5
3
Step 4/5
4
Step 5/5
5
Composition
Ingredients
Types
Meat, Vegetables, Dairy, Herbs, Drinks, Bakery
Ingredients
centopelli, cuffia, lampredotto, pomodori pelati, Pecorino Romano, Mentuccia (Lesser Calamint), white wine, Pinsa
Allergens
milk, sulfites, gluten
Dietetics
Dietary regimen
Mediterranean
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
20 minutes
Cooking
1 hour 0 minutes
Overall
1 hour 20 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
knife, pan
Appliances
stove
Type
Type
Type Of Dish
Main Course
Occasions
Dinner
Origin
Source
Platform
Original Creator
@federicofusca
Origin
Cuisine
Italian
Geographic
to inform
Various
Aspect
Texture
Crunchy, Soft
Flavors
Savory, Umami
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-4 days (in an airtight container), freezer :