Tripe ravioli

Ingredients

• 450 g of bible or leaf tripe
• 100 g of peeled, chopped onion
• 100 g of cleaned, chopped celery
• 1 l of water
• 10 g of black peppercorns
• 2 lemons
• 3 bay leaves
• 2 sprigs of thyme
• 5 cloves
• salt
• 375 g of white pasta (175 g of plain flour, 75 g of finely ground flour, 125 g of warm water, salt)
• 250 g of finely chopped bible tripe
• 250 g of sieved boiled potatoes
• 100 g of cubed carrots cooked in a little water
• 80 g of cubed celery cooked in a little water
• 1 g of ground nutmeg, clove, chili pepper and black pepper
• 12 petals of confit tomato
• 80 g of cooked Risina
• 160 ml of tripe cooking water
• 5 g of cornflour
• 50 g of butter