Reed Tripe Risotto

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Juls' Kitchen
Nutrition per serving    (USDA % daily values)
CAL
670
FAT
44%
CHOL
53%
SOD
11%

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Ingredients for 4 servings

reed tripe, about 500 gr

celery, 2 stalks

red onion, 1 (half for the stock and half for the risotto)

carrots, 1

ripe tomatoes, 2

salt

rice, 400 gr (a creamy rice to make risotto)

extra virgin olive oil

Parmesan cheese

ground black pepper

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