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Tripe salad and Genoa’s Pesto

for  4

Easy

Ingredients for 4 people:

• 800 gr. tripe to eat as a salad

• 1 Tropea red onion

• 4 artichokes

• Extra virgin olive oil

• Salt, pepper

• Lemons

For the sauce:

• 4 tablespoons  Pesto di Pra’

• Extra virgin olive oil

• Salt, pepper

• Lemon juice

Procedure

First of all clean and slice the artichokes, cut the onion into thick round slices and put the vegetables in a large bowl with the tripe. Season with a drizzle of oil, some pepper and some drops of lemon juice. Put  aside. 
In another bowl whisk vigorously 4 spoons of pesto with abundant extra virgin olive oil, salt, pepper and the juice of  half a lemon. 
Serve the dish of tripe salad next to a little bowl of sauce so that everyone can get the amount of sauce he needs. 
(Recipe by Valentina Scarnecchia)