The Italian Cuisine - The north of Italy
Trippa with Polenta
Trippa is a kind of Italian stew made of rumen: Trippa is cut into strips and boiled in a savory tomato sauce. (In the region of Venice Trippa is also prepared as a light soup.)
How to make Trippa
Rumen 300 grams, 1 can of peeled tomatoes, tomato paste, 1 large carrot, 1 rod celery, 1 large onion, 3 cloves garlic, olive oil, some parsley, pepper, salt, sugar
Wash the rumen thoroughly, cut it into 8 cm long strips and place in cold, salted water. The rumen should be cooked separately, because when heated it loses water, and the court would otherwise be too runny! Let cook the rumen then about 10 minutes and then set it aside.
For the tomato sauce cut the onion into small cubes and fry in a pan in olive oil with 2 to 3 pinches of sugar, then the peeled and crushed cloves of garlic into the pan. A quarter tube of tomato paste, stir in the chopped carrot and celery and cook it for about 3 minutes with the onions. So that gives a hearty base. Now just add the drained, peeled tomatoes. Now add the chopped parsley and season everything with salt and pepper to taste. Cook it for about 7 minutes.
Now just enter the cooked rumen to the tomato sauce and let it again cook for about 8 minutes on a low flame. Ready.
Polenta is a typical side dish from the north of Italy. It is also served with poultry and grilled meat. There are two ways of preparing polenta: As porridge or as grilled pieces.
The base of Polenta is a fine cornmeal, simply mixed together with water and salt. It is a real true country dish. Polenta has a relatively natural, balanced taste, therefore always advisable to Polenta a spicy and hearty main component. The grilled Polenta can be compared almost with the taste of mild, Mexican corn nachos.
How to make Polenta
1.5 liters of water, 1 kilogramm (1.25 kg) fine cornmeal, salt
Bring water with a pinch of salt in a pot to boil. Add the cornmeal slowly, stirring constantly. Then cook the porridge for about 40 minutes, stirring often and regularly. The Polenta as porridge should be served warm.
For the grilled polenta the porridge should be a little thicker: So take a little more of the cornmeal (about 1.25 kg). Then cool the Polenta, cut it into agreeable pieces and place it to the grill.