Subj : Top Parisian Noshes - 24
To   : All
From : Dave Drum
Date : Sun Mar 05 2023 14:18:00

The Trippa Alla Romana at Passerini: At the chef Giovanni Passerini’s
original restaurant, the trippa alla Romana are always available, even
when not listed on the menu. This is offal for nonbelievers, a parade of
textures _ sponge, honeycomb, mille-feuille, wrinkles, coral _ sliced
into small pieces. Topped by bright and tangy tomato sauce and ribbons
of mint crisscrossing through Pecorino Romano, the tripes are nourishing
and tender.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trippa Alla Romana
 Categories: Beef, Pork, Vegetables, Chilies, Cheese
      Yield: 6 servings
 
  2 1/2 lb Honeycomb beef tripe
    1/2 c  White vinegar
      2 ts Salt
      1 ts Vanilla extract
      1 lg Bay leaf
      1 tb Olive oil
      4 oz Pancetta; diced
      1 md Onion; diced
      6 cl Garlic; minced
      3 c  Marinara sauce
      1 ts Red pepper flakes
     15 oz Can garbanzo beans; drained
      1 bn Fresh mint leaves; chopped
           Salt & ground black pepper
    1/4 c  Fresh grated Parmigiano
           - Reggiano cheese; or more
 
  Fill a large stockpot with 5 quarts cold water, tripe,
  vinegar, 2 teaspoons salt, vanilla, and bay leaf; bring
  to a boil over high heat. Skim off any foam, then reduce
  the heat to medium-low, cover, and simmer for 1 1/2
  hours. Transfer tripe to a plate and set aside to cool.
  Reserve 2 cups cooking liquid.
  
  Heat oil in a large skillet over medium heat. Add
  pancetta and onion; cook and stir until pancetta is
  browned and onion is translucent, 6 to 7 minutes. Stir
  in garlic and cook until fragrant, 1 to 2 minutes.
  
  Stir in marinara sauce, 1 cup cooking liquid, and pepper
  flakes. Reduce the heat to low and simmer for 30
  minutes.
  
  Cut tripe into 1" cubes; add to sauce and stir to
  combine. Simmer for 30 minutes, adding remaining 1 cup
  cooking liquid if needed.
  
  Stir in garbanzo beans and mint, season with salt and
  pepper, and sprinkle Parmigiano-Reggiano over top.
  
  By: Craig Claiborne and Pierre Franey
  
  Yield: 6 or more servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Furious activity is no substitute for understanding." -- H. H. Williams
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