{"id":7324,"date":"2019-05-04T11:24:34","date_gmt":"2019-05-04T09:24:34","guid":{"rendered":"https:\/\/pestofresco.eu\/trippa-alla-genovese-a-typical-dish-of-ligurian-cuisine\/"},"modified":"2019-05-04T11:24:34","modified_gmt":"2019-05-04T09:24:34","slug":"trippa-alla-genovese-a-typical-dish-of-ligurian-cuisine","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/trippa-alla-genovese-a-typical-dish-of-ligurian-cuisine\/","title":{"rendered":"Trippa alla Genovese, a typical dish of Ligurian cuisine"},"content":{"rendered":"

Among the dishes of typical Ligurian cuisine, Trippa alla Genovese is well known.
\nCreative, appetizing and flavorful, it is also a low-fat preparation.
\nIn this article we give you the recipe for making excellent Trippa alla Genovese at home and a tip for enjoying it at a restaurant.<\/h2>\n

Friends of Pesto Fresco<\/strong>, today we’re talking about Trippa<\/strong>, a classic dish that involves all of Italian cuisine,<\/strong> which we bring you in the Genovese<\/strong> version.<\/p>\n

Do you know why in our parts we say “Sabbo trippa!”?<\/strong>
\nIn ancient times, Saturday was the day dedicated to the slaughtering of animals.
\nThe owner of the livestock kept the best cuts of meat, and often the peasants were allocated the less valuable pieces, namely the stomach giblets and tripe.
\nThis dish therefore fully interprets the philosophy and, above all, the local needs of the past: a poor but creative cuisine<\/strong>.
\nTrippa alla Genovese represents Ligurian cuisine in its own right: a dish that is poor and also low in fat, appetizing and flavorful<\/strong>.<\/p>\n

This is the recipe we propose, taken from Grandma’s old book “The True Cuisine of Genoa and Liguria” by Aidano Schmuckher<\/strong>.<\/p>\n

Trippa alla Genovese: Ingredients for 4 people<\/h3>\n
    \n
  • 6 hg thinly sliced tripe<\/li>\n
  • 5 hg of potatoes<\/li>\n
  • One onion<\/li>\n
  • A carrot<\/li>\n
  • One stalk of white celery<\/li>\n
  • Parsley<\/li>\n
  • A glass of white wine<\/li>\n
  • 0.5 hg butter<\/li>\n
  • 1 dl of EVO oil<\/li>\n
  • Halls<\/li>\n
  • A sprig of rosemary<\/li>\n
  • 2 Tomatoes<\/li>\n<\/ul>\n

    Preparation of Tripe Genovese<\/h3>\n
      \n
    • Chop the onion, parsley, carrot, and celery and saut\u00e9 with oil and butter, preferably in an earthenware saucepan<\/li>\n
    • Toss in the tripe and sliced potatoes and saut\u00e9 a few minutes, adding white wine a little at a time<\/li>\n
    • Once the white wine has absorbed, add the ripe tomatoes, properly peeled<\/li>\n
    • Stretch with a glass of water and check that it simmers gently<\/li>\n
    • Before removing from the heat, add a sprig of fresh rosemary<\/li>\n<\/ul>\n

      When you serve Trippa alla Genovese, you can add slices of homemade bread<\/strong>.<\/p>\n

      In the photo you can see Trippa alla Genovese from Trattoria – Pizzeria Fa Fumme in Albenga<\/strong>, which cooks this dish divinely.<\/p>\n

      Happy weekend to all, friends of Pesto Fresco<\/strong>!<\/p>\n","protected":false},"excerpt":{"rendered":"

      Among the dishes of typical Ligurian cuisine, Trippa alla Genovese is well known. Creative, appetizing and flavorful, it is also a low-fat preparation. In this article we give you the recipe for making excellent Trippa alla Genovese at home and a tip for enjoying it at a restaurant. Friends of Pesto Fresco, today we’re talking…<\/p>\n","protected":false},"author":3,"featured_media":6428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581,595],"tags":[553,1121,1127,1125,1123],"class_list":["post-7324","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","category-recipes","tag-fresh-pesto","tag-genovese-tripe","tag-sabbo-tripe","tag-trattoria-pizzeria-fa-fumme-albenga-en","tag-typical-ligurian-cuisine"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t