Food of the Italian South by Katie Parla

Author:Katie Parla [Parla, Katie]
Language: eng
Format: azw3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-03-11T16:00:00+00:00

TRIPPA ALLA SCAPECE

Marinated Tripe with Herbs

Serves 4 to 6

In the Parco del Pollino, cows graze on broad pastures dotted with countless varieties of wild mint. Most of these animals are destined to produce milk for caciocavallo, a semi-aged, pear-shaped cheese, but a few are raised for their meat and, by extension, their offal. At Luna Rossa in Terranova di Pollino, chef Federico Valicenti, a champion of local ingredients, simmers tripe, then marinates it with wild herbs and vinegar. The dish, trippa alla scapece, uses a phrase related to escabeche, a pickling method typical of Spanish cooking. You can substitute book tripe for the honeycomb tripe if you wish. Serve the trippa either on its own as a side dish or as a sandwich filling.

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