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Tripe salad and Genoa’s Pesto
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Tripe salad and Genoa’s Pesto

Tripe salad and Genoa’s Pesto

per 4
for  4
Easy
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)

 

See also

Recipe prepared with

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