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Ingredients
- 150 g di Parmigiano Reggiano a pezzi (2-3 cm)
- 100 g di cipolle in quarti
- 100 g di gambi di sedano a pezzi (2-3 cm)
- 80 g di olio extravergine di oliva
- 400 g di polpa di pomodoro a pezzi
- 1 cucchiaino di sale
- 2 pizzichi di pepe macinato
- 1000 g di trippa precotta a listarelle (circa 1,5 cm - v. consigli)
- Nutrition
- per 1 porzione
- Calories
- 2640 kJ / 631 kcal
- Protein
- 54 g
- Carbohydrates
- 5 g
- Fat
- 44 g
- Fiber
- 1 g
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