Rinse the tripe in aboundant cold water, brush it and eliminate fatty and dark bitter parts. Boil the tripe using vegetable consommé and keeping tripe always in immersion in the liquid since ¾ of cooking. Cool tripe, drain it and cut into julienne strips. In a pot preparare a fried mixture of oil, garlic, celery, carrot and onions. Let wither the vegetable mixture and add the tripe. Shade wit white wine and add 3 spoons of fresh tomato. Add salt and cover with water. Cook to low fire since complete water evaporation. Add home made Pappardelle pasta drained at ¾ of cooking, tripe and, last, shelled scampi divided in half. Season with salt and white pepper and arrange on the plate, adding Pecorino cheese chips and decorating with mint..

Ingredients fot 4 people

220 gr of pork tripe; 1 celery; 1 little carrot; 1 little onion; 1 clove of garlic; 3 spoon of fresh tomato; 12 scampi; ½ glass of white wine; 3 meat consommé ladles, 24 mint leafs; 20 gr of Roman Pecorino cheese chips; salt and white pepper; extra virgin olive oil; 400 gr of home made Pappardelle egg pasta

Wine
[coupling by Sommelier Massimo Troiani]

Alto Adige Chardonnay Lowengang 2002
Alois Lageder

“The most elegant Italian Chardonnay. Golden colour with spices, vanilla and peanuts butter fragrances. Mellow to the palate and well balanced.”
Massimo Troiani

Photo by Troiani