A traditional first course, including the “vialone nano” rice from the municipality of Isola della Scala and the famous beef tripe alla veronese!

icon-cutlery Ingredients for 6 people

  • 1 kg* beef tripe
  • 300 g “vialone nano” rice
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • parsley
  • rosemary
  • 3 Tbs of extra virgin olive oil
  • 60 g butter
  • 2 l meat stock
  • 1 Tbs of flour
  • 1 Tbs of maize meal
  • 100 g of grated Monte Veronese cheese
  • salt and pepper

icon-cutlery Preparation:

Simmer the beef tripe in lightly salted water. In the meantime, chop the onion, celery, carrot, parsley and rosemary. Gently sauté the mixed vegetables and herbs in a pan with the butter and oil. Add salt and pepper to taste. Add beef tripe, both types of flour and a litre of the stock. Leave it to stew for at least two hours, then when the beef tripe is tender, add rice and the rest of the stock. Leave it to cook for twenty more minutes. Serve warm with grated Monte Veronese on top.

* 1g = 0.035 ounces