CISRA'

The CISRA' is a typical dish of the Langhe, comes from the tradition of the poor Piedmontese cuisine. It seems that once the land of Dogliani, in the Langhe, during the feast of the holymembers of religious brotherhoods offered this hot and hearty soup made ​​with tripe andchick peas to visitors coming from distant places through long marches.
The fair of the saints and the CISR still held every year in Dogliani November 2.

DIFFICULT ': MEDIUM

INGREDIENTS FOR 4 PEOPLE:
400 g of tripe (or 200 g of pork rind)
200 g of dried chickpeas
200 g of potatoes
400 g leeks
2 stalks of celery
half cabbage
1 white onion
salt
black pepper
rosemary
extra virgin olive oil


PROCEDURE
Put the chickpeas in a bowl of warm water at least the night before preparation to soften them well.

Sauté the onion in olive oil previously chopped, then add the leeks, potatoes, celery and cabbage, all chopped finely.
Sauté for 5 minutes, then add the tripe, cut into pieces and left to soak the chickpeas inwater overnight and then drained.
Cover everything with water, salt, pepper and a pinch of chopped rosemary and boil.
At this point, reduce heat and cook for 3 hours over moderate heat, stirring occasionally.
Pour into bowls and serve  CISRA hot.Find out other typical recipes of Italy Piedmontese cuisine on visitpiedmont.blogspot.com .