TheCISRA'is a typical dishof the Langhe, comes from the traditionof thepoorPiedmontese cuisine.It seemsthat oncethe landof Dogliani, in the Langhe, during the feastof the holymembersofreligious brotherhoodsofferedthishotand heartysoupmade withtripe andchick peasto visitorscomingfrom distant placesthrough longmarches. The fairof the saints andtheCISRstillheldevery yearin DoglianiNovember 2.
INGREDIENTSFOR 4PEOPLE: 400gof tripe(or 200g ofpork rind) 200g ofdried chickpeas 200g ofpotatoes 400 gleeks 2 stalksof celery halfcabbage 1white onion salt black pepper rosemary extra virgin olive oil
Sautéthe onionin olive oilpreviouslychopped, then addthe leeks, potatoes, celery and cabbage, all choppedfinely. Sautéfor 5minutes,then addthe tripe, cut into piecesandleftto soakthe chickpeasinwaterovernight and thendrained. Cover everythingwith water, salt, pepper anda pinch ofchopped rosemaryand boil. At this point, reduce heatand cookfor 3 hoursover moderate heat, stirring occasionally. Pour intobowls andserveCISRA hot.Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .