Trippette Knots

Plunge the lamb tripe into boiling water and carefully scrape off the surface layer. Continue until the surface appears clean and white, then transfer them to cold water to begin the purging process.

Soak the tripe in cold water for two days, refreshing it frequently to help them drain. Then, drain them and let them drain thoroughly: they should be completely dry on the surface, with no water remaining.

Finely chop the lardo with garlic and parsley, then season the battuto with a part of the expected pepper. The mixture It should be smooth and soft, with the lardo well distributed among the aromas.

Lay the tripe dough out on the work surface and cut it into squares measuring approximately 10 centimeters (3.94 in) on each side. Arrange each square in a diamond shape and punch a hole in the top corner, large enough to allow the opposite corner to pass through when closing.

Lightly salt each square and place a piece of parmesan in the center. teaspoon Of battutoRoll up the tripe, insert the right corner into the previously prepared hole and tie carefully: the filling should remain enclosed and the knot should hold its shape.

Arrange the knots in a shallow pan Copper foil, keeping them close together and in a single layer if possible. Add enough water to cover them by about three fingers, then add the chopped tomatoes and salt, without adding any other seasonings.

Bring the liquid to a gentle boil and cook the tripe knots slowly for at least three hours. Make sure the water stays above the knots' level and the simmer is gentle; the tripe is ready when it's tender and the bottom is thick and slightly pink.

Serve the knots with their cooking sauce, now reduced and fragrant. The sauce can accompany the preparation directly or be used to season the pasta called bandisti, identified in the steps as mezze maniche.