An ancient and tasty dish of the Emilian tradition. Beef tripe flavored with bacon, ham, Parmigiano Reggiano and herbs.
1,2 kg tripe
150 g bacon
100 g butter
100 g ham
Parmigiano Reggiano cheese
1 clove of garlic
chilli pepper and salt.
Chop together the bacon, one medium sized onion and a clove of garlic. Put the mince in a pan with the butter and fry well, then add the beef tripe cut into strips, one spoonful of tomato sauce, salt, pepper and season with spices.
Cover everything with water and let it boil for about an hour, stirring gently. Finally, add the diced lean ham and complete cooking over very low heat.
Serve hot with grated Parmigiano Reggiano cheese.
Source: Troppa Trippa, Indro Neri, Neri Edizione Firenze, 1996