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jrovani_13058356

Wauconda, Illinois

Member since Aug 2010

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Reviewed Roman-Style Tripe Trippa alla Romana

Oct 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

My husband is from Italy so he grew up with great tripe. He said this was right up there with his mother's. I cooked it for 3 hours. I saved some of the tripe cooking liquid and used it to thin the sauce a little during the final cooking when the sauce and the tripe are combined (as you would use pasta water to thin the sauce).""

Reviewed Caramelized Onion Foccacia

Oct 21, 2011 in Food Network Community Toolbox on FoodNetwork.com

This was excellent. I put fresh rosemary and dried oregano in the dough. I also mixed some with the 1 Tablespoon of salt for the top. My husband felt I should use even less salt on top the next time. Used a stone baking sheet and the bottom was perfect.""

Saved Recipe Pulled Pork (Crock Pot) by duonyte

Dec 31, 2010 on Food.com

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