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Local cuisine of Polesine

Risi col prete de bosgato (rice with tripe)


Difficulty: difficult

Preparation time: 2 h 30 min

Ingredients: 1 kg rice, 100 gr. oil, 200 gr. onion, 100 gr. celery, 100 gr. carrots, 500 gr. tinned tomatoes, 200 gr. tomato sauce, 400 gr. grana cheese, 2 kg. tripe, 200 gr. wine, garlic to taste.

Method: Par-boil the tripe in water and leave to rest for two days in the fridge. Cut into thin slices. Brown vegetables in oil, add tripe, season, add wine and some stock. Add tinned tomatoes, tomato sauce and cook gently for about an hour and a half.

Wine matching: Colli Euganei Melot. Produced in the Euganean hills with at least 90% merlot grapes. The colour of the wine is ruby red of varying intensity, the bouquet pleasant and typically grassy. The flavour is dry and soft.



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