When it comes to tripe, Luigi has always wanted to have his say!
"First the sauté is made with the herbs, then the tripe is browned and then the tomato is added ... then it must cook slowly until the sauce withdraws"
We have taken note of it and this is the result.
Portion weight 250gr.
Florentine trippa
€7.50Price
AVERAGE VALUES FOR 100GR. OF PRODUCT
- ENERGY VALUE 135.95 kcal / 568.81 kJoule
- FATS 9.90 g.
- SATURATED FATS 2.07 g.
- CARBOHYDRATES 1.36 g.
- OF WHICH SUGARS 0.92 g.
- PROTEIN 9.54 g.
- SALT 1.25 g.
- Celery