Artusi says, "You will find this tripe to be unique: tasty, easy to digest, and better than any other you have tasted yet. Its secret lies in use of a well made meat sauce, which must be abundant, because the tripe will absorb a great deal. Beware, however, that this dish cannot be made in those areas where beef trotters are sold skinned, because the gelatinous gristle is necessary to bind the sauce." He doesn't say why it's Corsican.
Prep Time: 40 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1 3/4 pounds (800 g) raw tripe
- 1/4 pound (100 g) boned beef trotter (ask your butcher to get this for you)
- 1/3 cup unsalted butter
- 3 ounces lard
- Half a large onion
- 2 small cloves of garlic
- A pinch of nutmeg, and one of spices (allspice will work here though it's not what Artusi would have used)
- Meat sauce (have 2 cups handy)
- 2 tablespoons grated Parmigiano
Preparation:
Artusi specified raw tripe, because in many areas it was custom to sell it already boiled.
Wash the tripe well and cut it into half inch strips; do the same with the trotter.
Mince the onion and sauté it in the butter. When it begins to brown, add the lard and the garlic, both minced. Once this mixture has browned, add the tripe and the trotter, and season the mixture with salt and the spices. Cook the meat until it appears dry, then add the meat sauce, reduce the heat, and simmer the tripe until it is tender, 7 to 8 hours, adding more liquid as needed to keep things from becoming too dry. Should you run out of meat sauce, use broth instead. Just before serving the tripe, dust it with the grated cheese; serve it over slices of toasted bread, which should swim in the sauce. This will serve five.
The wine? Artusi would have served a Chianti.
Wash the tripe well and cut it into half inch strips; do the same with the trotter.
Mince the onion and sauté it in the butter. When it begins to brown, add the lard and the garlic, both minced. Once this mixture has browned, add the tripe and the trotter, and season the mixture with salt and the spices. Cook the meat until it appears dry, then add the meat sauce, reduce the heat, and simmer the tripe until it is tender, 7 to 8 hours, adding more liquid as needed to keep things from becoming too dry. Should you run out of meat sauce, use broth instead. Just before serving the tripe, dust it with the grated cheese; serve it over slices of toasted bread, which should swim in the sauce. This will serve five.
The wine? Artusi would have served a Chianti.
