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AUGUST 17
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Rome Travel Guide

Soup of offals


Ingredients for six persons:
  • 300 grams of small pasta
  • 300 grams of sheep’s offal
  • 1 onion
  • 1 onion
  • parsley
  • salt
  • pepper
  • oil
Cut the sheep’s offal into fairly small pieces. In the meanwhile fry in two tablespoons of oil the onion finely chopped. Add the offal beginning with the heart and lungs. When the meat is rather tough, season with salt, pepper, and some chopped parsley. Leave the sauce cook slowly, adding if necessary a few tablespoons of hot water to avoid ardening the fibres of the offal. Prepare the stock. When it boils put the pasta and leave it cook.


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