Tuscan Lampredotto Sandwich

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the beef tripe thoroughly under cold running water, then cut it into large, manageable pieces.

   Ongeveer 5 min

2. 2

   Place the tripe in a large pot and cover with fresh cold water. Bring to a boil and cook for 10 minutes, then drain and rinse again. This helps to further clean the tripe.

   Ongeveer 15 min

3. 3

   Return the blanched tripe to the clean pot. Add the onion, carrot, celery, tomato, smashed garlic cloves, bay leaves, peppercorns, and salt.

   Ongeveer 5 min

4. 4

   Pour in the water, ensuring the tripe is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 3 hours, or until the tripe is very tender.

   Ongeveer 3 uur

   Tip van de kok: Check occasionally and add more hot water if needed to keep the tripe submerged.

5. 5

   While the tripe simmers, prepare the salsa verde. In a small bowl, combine the chopped parsley, basil, drained capers, anchovy fillets, minced garlic, and red wine vinegar.

   Ongeveer 10 min

6. 6

   Slowly drizzle in the olive oil while stirring until the salsa is well combined and has a coarse, saucy consistency.

   Ongeveer 2 min

7. 7

   Once the tripe is tender, remove it from the broth and let it cool slightly. Strain the cooking broth and discard the vegetables and aromatics.

   Ongeveer 5 min

8. 8

   Thinly slice the cooked tripe against the grain.

   Ongeveer 5 min

   Tip van de kok: Slicing thinly makes it easier to eat in a sandwich.

9. 9

   Warm the crusty rolls. Briefly dip the cut side of the top half of each roll into the warm strained cooking broth.

   Ongeveer 2 min

   Tip van de kok: This adds moisture and flavor to the bread.

10. 10

    Pile a generous amount of sliced tripe onto the bottom half of each roll. Top with a spoonful of salsa verde and cover with the broth-dipped top half.

    Ongeveer 1 min

    Tip van de kok: Serve immediately while warm.