Cisrà - Trippa piemontese con ceci / Tripe and chickpeas soup / Ciorba de burta cu naut

 

Ingredienti

trippa
ceci

porro

cipolla

sedano

carota

verza ( facoltativo)

zucca

sale, olio

Ho fatto un soffritto in un filo d'olio la carota grattugiata, il sedano, la cipolla, il porro e cubetti di zucca, sale. Si aggiungono i ceci cotti, la trippa cotta e si copre con l'acqua di cottura e si cuoce.

romana

Cisrà este o reteta din Piemonte ( zona Cuneo, loc. Dogliani)

Se numeste Cisrà si pe linga burta ingredientul principal e nautul, dar se mai pot adauga si altele ( in general ce avea omul pe linga casa si evident ce e de sezon : putin praz, ceapa, telina, morcov, cateva frunze de varza, citeva cuburi de dovleac).

Traditia spune ca aceasta supa calda era oferita de niste calugari tuturor celor care soseau in aceasta perioada la tirgul Fiera dei Santi organizat in aceasta localitate (Fiera dei Santi = tirgul sfintilor, duminica 1 noiembrie e sarbatoare tuturor sfintilor, Ognisanti ). Acest tirg era ultimul de toamna inainte ca iarna sa soseasca.

Intr-o cratita se caleste in putin ulei cu sare morcovul ras, ceapa, praz feliat, telina apio, cuburi de dovleac, o ramura de rozmarin. Apoi se adauga nautul fiert, burta fiarta si taiata bucatele si se acopera cu apa in care a fiert burta ( sau supa ). Se fierbe cat e nevoie ca o supa obisnuita

Va las o poza cu burta cruda, este partea de stomac numit omasum sau foios.

english

Cisrà is a traditional recipe from Piedmont, specifically from the Cuneo area around the town of Dogliani. It is called Cisrà, and besides tripe the main ingredient is chickpeas, though other vegetables can be added depending on what people had at home and what was in season: a bit of leek, onion, celery, carrot, a few cabbage leaves, or some cubes of pumpkin.

Tradition says that this hot soup was offered by monks to everyone who arrived during the Fiera dei Santi, the fair held in this town around November 1st, the Feast of All Saints (Ognisanti). This fair was the last one of autumn before winter arrived.

In a pot, sauté in a little oil with salt the grated carrot, onion, sliced leek, celery, pumpkin cubes, and a sprig of rosemary. Then add cooked chickpeas and boiled tripe cut into pieces, and cover with the water in which the tripe was cooked (or with broth). Let it cook as long as needed, like a normal soup.

Here is a picture of the raw tripe—this part of the stomach is called the omasum.