Maccheroni Christmas in Broth

Prepare the capon broth and cook it until it's fragrant and clear. Carefully degrease it before using it: the surface should be free of excess fat, so that the flavors of the other ingredients are more balanced.

Clean the cardoon, remove the heart and boil it separately until tender but still whole. Drain it carefully and set it aside, ready to be added to the broth without breaking it into too small pieces.

Finely chop the onion, carrot, and parsley. Wilt them in a pan. knob of butter, working over medium heat: The battuto It must soften and become fragrant without taking on a dark color, a necessary condition to keep the bottom of the tripe delicate.

Add the centopelli tripe to the soffritto and let it flavor, stirring until the surface is well coated and the aromatic base is uniform. Pour in the white wine and let it deglaze: wait until the alcoholic smell diminishes and the liquid reduces without leaving a large sauce.

Remove the casing from the luganega, if necessary, and crumble it with your hands or a knife. Keep it ready for the final stage of cooking, so it can cook in the broth without drying out too much and breaking down into small bite-sized pieces.

Bring the defatted capon broth to the boil and lower the maccheroni whole, without breaking them. Add the cardoon boiled and the tripe drained from its pan juicesMaintain a steady boil and cook the pasta until it reaches the desired consistency, following the time indicated on the package.

Just before removing the pan from the heat, add the Italian sausage Crumbled. Stir gently and continue cooking until the meat appears well-cooked and the broth remains warm and lightly flavored, without overcooking.

Distribute the maccheroni in individual bowls together with the broth, cardoon, tripe and Italian sausage. Complete each serving with plenty of Parmigiano Reggiano grated and serve immediately, when the liquid is very hot and the pasta retains its characteristic length.