Olivetana Tripe

Cut the eggplant Slice them, sprinkle them with salt, and place them in a colander for an hour. The salt helps release the water and reduces any bitterness; when finished, the slices should be moist but not soaked in liquid.

Rinse the slices to remove the salt, dry them carefully, and fry them in plenty of extra virgin olive oil. Drain them when they are soft inside and lightly golden on the surface, then transfer them to a serving dish. paper towels to remove excess oil.

Finely chop the onion and sauté it in a pan shallow pan with extra virgin olive oil, keeping the heat moderate to prevent it from browning. Add the tomato sauce, a few basil leaves, salt, and pepper, then stir until smooth and slightly simmering.

Cut the tripe into thin strips and add it to the hot sauce. Stir to distribute it throughout the sauce and cook for 15-20 minutes, allowing it to absorb some of the flavors. The dish is ready when the sauce is well blended and the tripe is evenly coated.

Anoint one baking dish and sprinkle it with breadcrumbs. Arrange an alternating layer of eggplant fried and one of tripe, sprinkle each level with the caciocavallo grated and add some tablespoon of sauce. Continue until you run out of ingredients, maintaining a uniform consistency.

Finish with a layer of tripe. Beat the eggs well, incorporate part of the caciocavallo and spread them on the surface: the mixture It should cover the last layer evenly, so as to help the filling compact and form a crust.

Bake it baking dish at 180°C (356°F) for about 15 minutes. Remove the Olivetana tripe when the surface is firm and visibly golden, with an even crust. Let it settle briefly before serving, so the layers will remain more compact.