Prep Time: 40 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 2 1/4 pounds (1 k) tripe
- 1/2 pound (250 g) veal udder
- A pig's trotter (have your butcher split it)
- 2 1/2 ounces (60 g) seasoned lard (buy this in a delicatessen), ground
- A thick slice of prosciutto, minced
- 3 tablespoons olive oil
- 1 carrot, minced
- 1 onion, minced
- A bunch of sage, minced
- A bouquet garnis (bay leaf, rosemary, thyme, etc., tied together with a string)
- 3 potatoes, peeled and diced
- 1 glass dry Marsala
- 1 ladle of tomato sauce, heated
- 1 ladle of rich beef broth (use lightly salted bullion if need be), heated
- Salt & pepper to taste
- 1/4 pound borlotti beans, boiled (use kidney beans or black beans if need be)
- Freshly grated Parmigiano, at the table
Preparation:
Pick over the tripe, wash it well, and cut it into thin strips. Do the same with the udder.In a large pot, sauté the oil and the lard with the minced prosciutto. Add the minced vegetables and the tripe, mix well, and cook for 5-10 minutes, stirring often.
Add the Marsala, and when it has evaporated stir in the tomato sauce and broth. Check seasoning, cover and simmer over a very low flame for at least three hours. Stir in the beans a half hour before you turn off the burner. Serve steaming, with freshly grated Parmigiano for those who want it.
Variation: Stir in a mixture of garlic, parsley and basil, minced, when you add the beans. How much? I'd figure 3 cloves of garlic, 1/4 cup each parsley and basil.
The wine? A zesty, unoaked Barbera D'Asti.
