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2. 次にトリッパの下ごしらえ。今回はすでに下処理されているトリッパを使用。
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5. 冷めたらトリッパだけを取り出し、水でよく洗い、ざるに開け、よく水気を切っておく。
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7. 下拵えした材料全てをボールに入れ、オリーブオイル大さじ1、レモン汁大さじ1、塩コショウで味を整える。冷蔵庫でよく冷やしたら完成！
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冷たい白ワイン、ロゼワイン、スパークリングワインに相性抜群。そのままでももちろん、パンに挟んでパニーノにしても美味しい。
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