Thread: Italy In A Dish
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Old 09-22-2009, 03:02 AM   #60
Jigen
 
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FUIÖ (“FOIOLO”) (LOMBARDY - BERGAMO)
In Bergamasque dialect, the “Fuiö” (italian: Foiolo), or “Busecca”, in Milanese dialect, or “Foiolo” in Italian is the Omasus, the third stomach in bovines. The omasus is one of the most used chitterling in Lombard and Bergamasque cooking. Personally , I hate its taste, but this is tradition.



http://en.wikipedia.org/wiki/Omasum
http://en.wikipedia.org/wiki/Tripe

INGREDIENTS:
2 pounds of Foiolo (Omasus)
2 carrots
2 red onions
2 branches of celery
1 can of tomatoes
1 garlic gore
1 glass of white wine
Olive oil
Salt, pepper

PREPARATION:
- Clean the vegetables. Mince the onions, carrots, celery and garlic;
- In an high pot, put two spoons of oil and add the vegetable mix;
- Once they are colored, add the Foiolo, cut in stripes. Let it take flavor, and add the wine;
- Add the tomatoes. Adjust with salt and pepper, and cook for 50 minutes, adding hot water if necessary;
- Serve with grated Parmesan.

Here's my mother's version: http://www.youtube.com/watch?v=ucUEKnNDqE8

ENJOY.
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Last edited by Jigen; 09-22-2009 at 03:04 AM.
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