Tripice with raštik
This is an old, peasant dish. It used to be prepared in Bukovica, the area around Kistanje in the Dalmatian hinterland, but with a different type of cabbage called "black cabbage". This custom version of mine is a remarkable blend of relatively sweet tripe and bitter rastica.
Preparation steps
- Saute the chopped onion, sliced carrot and chopped bacon in sticks in olive or ordinary oil.
- When it is done, add the chopped pome. Simmer a little and add the cut tripe to the strips (if they are frozen, it is not necessary to boil them beforehand, otherwise yes).
- During this time, wash and cut the stalk into strips. Pre-remove the thick stalks. Then boil it briefly in water, strain it and put it in a pot together with the diced potatoes and simmer.
- Add the wine, other spices and continue to cook over low heat, stirring occasionally and adding water if necessary.
- When the tripe, rastika and potatoes are cooked, the dish is ready. Check the density of the tocha. If necessary, add a little more water and boil and mash the potatoes. The dish should be eaten with a fork, and the tocha should be just enough to soak the bread.
Serving
Serve the tripe with sprinkles with parmesan or grated Grana Padano cheese, who likes. I and my family don't need any salad with this, but it depends on the appetite of the family and the imagination of the hostess. Pleasant!