● 200 gr tripe
● 2 l vegetable stock
● 300 gr day-old bread
● 4 ribbed tomatoes
● 2 cucumbers “cocomerazzo”
● 2 nectarines (peach)
● 4 Friggitelli (padron peppers/green chillies)
● capers in oil
● Taggiasca olives
● basil (leaves)
● anchovy sauce
● 1 red onion raw or baked
● fresh chilli
● 500 gr Datterini tomatoes
● wine vinegar
● EVOO
