Trippa dell'Angiolina al pomodoro from Salumificio Freoni Danzi is a high-quality artisanal dish. This preparation was created to have tripe always ready and available. The recipe is that of grandmother Angiolina, cook at Ristorante Moro Freoni, part of the Freoni-Danzi family, who shares her secret recipe born from years of kitchen experience. An essential prerequisite is the repeated steaming wash of the raw tripe. Cooking continues in a braising pan, with the addition of completely natural ingredients and extra virgin olive oil. After packaging, pasteurization is performed, ensuring excellent long-term preservation. The product is completely free of preservatives and allergens.
Costs of £46.70, free from £290.00
Trippa dell'Angiolina al pomodoro from Salumificio Freoni Danzi is a high-quality artisanal dish. This preparation was created to have tripe always ready and available. The recipe is that of grandmother Angiolina, cook at Ristorante Moro Freoni, part of the Freoni-Danzi family, who shares her secret recipe born from years of kitchen experience. An essential prerequisite is the repeated steaming wash of the raw tripe. Cooking continues in a braising pan, with the addition of completely natural ingredients and extra virgin olive oil. After packaging, pasteurization is performed, ensuring excellent long-term preservation. The product is completely free of preservatives and allergens.
