The town of Cianciana

Foods and cook recipes from Cianciana

Budello grasso (stuffed gut)  



A calf tripe, 3 eggs, 100 g salami, 100 g mortadella, 150 g breadcrumbs, 200 g grated caciocavallo cheese, 500 g ripe tomatoes, 30 g wild fennel seeds, 2 potatoes, olive oil, salt, pepper.




Keep tripe in hot water for about 30 minute. Wash well with hot water.

Once well clean, fill it with a mix of beaten eggs, breadcrumbs, chopped boiled potatoes, chopped salami and mortadella, fennel seeds, peeled tomatoes in cubes, salt and pepper.

The mix should be soft and well-blended.

Tie the two edges of the tripe and deep fry, making some holes while cooking. Slice when cold.

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