Ingredients with Measurements:
- 1 pound of Callu de Cabreddu (lamb tripe)
- 1 pound of Italian sausage
- 1 fennel bulb, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 can of diced tomatoes (14.5 oz)
- 1 cup of chicken broth
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the Callu de Cabreddu under cold water and cut it into small pieces. Set aside.
2. In a large pot, heat the olive oil over medium-high heat.
3. Add the sausage to the pot and cook until browned, breaking it up into small pieces with a wooden spoon.
4. Add the fennel, onion, and garlic to the pot and cook until the vegetables are softened, about 5 minutes.
5. Add the diced tomatoes, chicken broth, oregano, basil, salt, and black pepper to the pot and stir to combine.
6. Add the Callu de Cabreddu to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1 hour and 15 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 520
- Fat: 39g
- Carbohydrates: 11g
- Protein: 29g
Substitutions for ingredients:
- You can use beef or pork sausage instead of Italian sausage.
- If you don't have fennel, you can use celery instead.
Variations:
- You can add chopped carrots or potatoes to the pot for a heartier meal.
- You can add a splash of red wine to the pot for extra flavor.
Tips and tricks:
- Make sure to rinse the Callu de Cabreddu well before using it.
- If you don't like spicy sausage, use mild sausage instead.
- If the mixture is too thick, add more chicken broth to thin it out.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
- Serve the Callu de Cabreddu in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread and a green salad.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the Callu de Cabreddu is tough, simmer it for an additional 30 minutes.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Callu de Cabreddu is a traditional Sardinian dish made with lamb tripe.
Flavor profiles:
- Savory, slightly spicy, and slightly sweet.
Serving suggestions:
- Serve the Callu de Cabreddu with a glass of red wine.
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Region: Sardinian