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  • Top Parisian Noshes - 24

    From Dave Drum@1:3634/12 to All on Sun Mar 5 14:18:00 2023
    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

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