€ 7,60 for confezione da 500g
The Trippa dell'Angiolina al pomodoro from Salumificio Freoni Danzi is a delicious and high-quality artisanal dish.
This fantastic preparation comes from the idea of producing tripe to always have it ready and available. The recipe is an exceptional one: it is that of nonna Angiolina, the cook of Ristorante Moro Freoni, which is also part of the Freoni-Danzi family, who shares with us her secret recipe that is the result of years of experience in the kitchen.
An essential requirement is the repeated steam washing of the raw tripe. The process continues with a braising cook, adding completely natural ingredients and EVO oil. After packaging, pasteurization is performed, ensuring excellent long-term preservation. The product is completely free of preservatives and allergens.
Shelf life: 120 days
Ingredients: Beef tripe 59%, vegetables in varying proportions (CELERY, onion), tomato pulp, water, extra virgin olive oil, salt, pepper, garlic, aromatic herbs.
Nutritional values per 100g of product:
Energy value Kj 470 /kcal 110
Fat 4.7 g of which saturates 1.9 g
Carbohydrates 3 g of which sugars 2.8 g
Protein 14.5 g
Salt 1.4 g
The Tripe of Angiolina with tomato from Salumificio Freoni Danzi (which we present to you on this page in a 500g package) is a classic and traditional Italian recipe.
Delicious to enjoy by dipping some warm homemade bread into the sauce.
To prepare, heat it in a bain-marie or in a pan.
€ 7,60
for confezione da 500g
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Veneto
Angiolina's tripe with tomato 500g
