Tripe soup

This is a simple and tasty dish, typical of the poor cuisine of peasant origin, but still popular in the restaurants of small Italian villages with a sprinkling of grated cheese. The tripe is selected and processed by hand, cooked slowly and flavored with bay leaves.

Ingredients

Water, 30% bovine tripe, Italian tomato, fresh vegetables in variable proportions (onions, carrots, celery), fresh potatoes, rice flour, sunflower oil, Trentino white wine (sulphites), tomato paste, pancetta smoked, butter, Italian extra virgin olive oil, sea salt, natural flavors, spices. WITHOUT ADDITION OF PRESERVATIVES AND WITHOUT GLUTEN.