Fettuccine with Tripe and Parsley
Region: Italy
Category: Pasta with Variety Meats
Season: Winter
Difficulty: Easy but long cooking time

This is a dish I just love that was inspired by a Tuscan antipasto of cold tripe strips and parsley.  To have everything proper you will need to cook the tripe a long, long time before beginning this recipe, but I instruct you how in the method.

[photo: Clifford A. Wright]

Yield: Makes 6 servings
Preparation Time: 2 days

1 1/2 pounds veal or beef tripe

1 onion, quartered

1 carrot, sliced

1 bay leaf

3 tablespoons extra-virgin olive oil

4 large garlic cloves, finely chopped

Salt and freshly ground black pepper to taste

1/2 cup dry white wine

1/2 cup finely chopped fresh parsley

3/4 pound fettuccine

1 1/2 cup freshly grated Parmigiano-Reggiano cheese

3 egg yolks

1. Rinse the tripe.  Place the tripe, onion, carrot, and bay leaf in a large pot of water and bring to a boil over high heat.  Boil until tender but still a little chewy, replenishing the water whenever half of it has evaporated, which may be several times in the 7 hours it boils.  Ideally, though, if you are able, let the tripe boil for 16 hours.  Drain, discard the vegetables, and cut the tripe into strips.

2. In a flame-proof casserole or skillet, heat the olive oil over low heat and add the tripe and garlic.  Season with salt and pepper and cook for 10 minutes, stirring.  Add the white wine and cook until it is nearly evaporated on low heat, about 30 minutes.  Add the parsley and stir.

3. Meanwhile, bring a large pot of water to a rolling boil, salt abundantly then cook the pasta, stirring occasionally, until the pasta is al dente.  Drain without rinsing. Transfer the pasta to the casserole with the tripe.  Add the cheese and egg yolks and toss, sprinkle on more pepper, and stir until completely blended.  Serve hot.

Variation: 

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Posted: 12/22/2006