Tripe Bound with Egg: In other words, tripe served with a sauce that's thickened with eggs. The recipe is drawn from Pellegrino Artusi's La Scienza in Cucina e l'Arte di Mangiar Bene.
Prep Time: 1 hour
Cook Time: 1 hour, 30 minutes
Ingredients:
- Tripe (see below for amounts)
- Unsalted butter
- Meat sauce or tomatoes
- Grated Parmigiano
- Garlic
- Parsley
- Eggs
Preparation:
Stewing is the simplest way to cook tripe. Artusi suggests you "cut the tripe into half inch wide strips and tie it tight in a sheet of cloth to drain it. Sauté it in 1/3 cup unsalted butter, and, once it has absorbed the butter add about two cups of meat sauce, or, in its absence, 3/4 pounds of canned tomatoes. Season with salt and pepper, simmer for as long as possible, at least an hour, and just before you serve it, dust it with grated Parmigiano."
Now you are ready to bind it with eggs:
Boil and cut the tripe as described above, then cook it in butter with a minced mixture of garlic and parsley. Season the mixture with salt and pepper, and when you feel that the tripe is cooked, bind it with beaten egg, lemon juice, and grated Parmigiano.
As frequently occurs, Artusi leaves the proportions up to you. Assuming you have 2 pounds of already boiled tripe, begin with 1/3 to 1/2 cup unsalted butter, 2-3 cloves garlic and 1/3 cup minced parsley; melt the butter and sauté the garlic and parsley for a minute or so, then add the tripe and simmer gently for about an hour, adding broth or water as necessary to keep the pot from drying out. When the tripe is cooked, lightly beat two eggs with the juice of a lemon and a half cup of cheese. This should work, though you are of course free to vary the proportions to suit your taste.
A wine? Chianti Classico D'Annata.
Now you are ready to bind it with eggs:
Boil and cut the tripe as described above, then cook it in butter with a minced mixture of garlic and parsley. Season the mixture with salt and pepper, and when you feel that the tripe is cooked, bind it with beaten egg, lemon juice, and grated Parmigiano.
As frequently occurs, Artusi leaves the proportions up to you. Assuming you have 2 pounds of already boiled tripe, begin with 1/3 to 1/2 cup unsalted butter, 2-3 cloves garlic and 1/3 cup minced parsley; melt the butter and sauté the garlic and parsley for a minute or so, then add the tripe and simmer gently for about an hour, adding broth or water as necessary to keep the pot from drying out. When the tripe is cooked, lightly beat two eggs with the juice of a lemon and a half cup of cheese. This should work, though you are of course free to vary the proportions to suit your taste.
A wine? Chianti Classico D'Annata.
