Tripe with Mushrooms
(Trippa ai Funghi)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) lean beef, cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) carrots, coarsely chopped
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Tripe
1/2 oz (15 grams) dried mushrooms
3 oz (80 grams) butter
2 tablespoons extra virgin olive oil
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 and 1/2 lbs (675 grams) tripe, soaked, drained and cut into strips
1 lb and 2 oz (500 grams) tomatoes, peeled, seeded and diced
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to the boil, bearing in mind that slow cooking and gentle simmering are essential for successful stock.
Skim off any residue that rises to the surface and add the onion, carrots, leeks and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours.
Remove from the heat, strain into a bowl, leave to cool, then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and discard.
Prepare the Tripe:
Place the mushrooms in a bowl, add warm water to cover an aside to soak for 15-30 minutes, then drain and squeeze out.
Heat half the butter and the olive oil in a pan, add the onion, carrot and celery and cook over a medium heat, stirring occasionally, for 5 minutes.
Add the mushrooms and cook for 5 minutes, then add the tripe and season with salt and pepper.
Add the tomatoes and pour in just enough stock to cover.
Bring to the boil, lower heat, cover and simmer for 3 hours.
Remove the pan from heat, stir in the remaining butter and sprinkle with the Parmigiano cheese. Serves 4.