Trippa alla Parmigiana from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness

Name: Trippa alla Parmigiana from The Fundamental Techniques of Classic Italian Cuisine by Cesare Casella and Stephanie Lyness
Ingredients: 4 fresh bay leaves; 150 grams (5½ ounces) whole, canned Italian plum tomatoes with their juices, puréed through a food mill; Grated zest of ½ lemon; 60 milliliters (¼ cup) dry white wine; 20 grams (¼ cup) grated Parmigiano-Reggiano or Grana Padano, plus extra for serving; 30 grams (2 tablespoons) unsalted butter; 100 milliliters (scant ½ cup) brown veal stock; 1 gram (½ tablespoon) chopped fresh rosemary leaves; 3 grams (1 tablespoon) chopped fresh Italian parsley; 1 clove garlic, chopped; 20 grams (¾ ounce) carrot, cut into ½-centimeter (3/16-inch) dice (2 tablespoons); Coarse salt and freshly ground black pepper; Pinch of red pepper flakes; 30 grams (1 ounce) pancetta, cut into ½-centimeter (3/16-inch) dice; Coarse salt; 30 milliliters (2 tablespoons) olive, grapeseed, or canola oil; 30 grams (1 ounce) carrot, cut into 3-centimeter (13/16-inch) pieces (¼ cup); 3 sprigs fresh Italian parsley; 50 grams (2 ounces) red onion, cut into ½-centimeter (3/16-inch) dice (⅓ cup); 50 grams (2 ounces) celery, cut into ½-centimeter (3/16-inch) dice (½ cup); 50 grams (2 ounces) red onion, cut into 3-centimeter (13/16-inch) pieces (⅓ cup); 50 grams (2 ounces) celery, cut into 3-centimeter (13/16-inch) pieces (½ cup); 450 grams (1 pound) honeycomb tripe

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Tripe is prepared all over Italy in a variety of ways; in this classic dish, it is braised in tomato and white wine. To finish, butter and grated cheese are vig

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Ingredients

4 fresh bay leaves
150 grams (5½ ounces) whole, canned Italian plum tomatoes with their juices, puréed through a food mill
Grated zest of ½ lemon
60 milliliters (¼ cup) dry white wine
20 grams (¼ cup) grated Parmigiano-Reggiano or Grana Padano, plus extra for serving
30 grams (2 tablespoons) unsalted butter
100 milliliters (scant ½ cup) brown veal stock
1 gram (½ tablespoon) chopped fresh rosemary leaves
3 grams (1 tablespoon) chopped fresh Italian parsley
1 clove garlic, chopped
20 grams (¾ ounce) carrot, cut into ½-centimeter (3/16-inch) dice (2 tablespoons)
Coarse salt and freshly ground black pepper
Pinch of red pepper flakes
30 grams (1 ounce) pancetta, cut into ½-centimeter (3/16-inch) dice
Coarse salt
30 milliliters (2 tablespoons) olive, grapeseed, or canola oil
30 grams (1 ounce) carrot, cut into 3-centimeter (13/16-inch) pieces (¼ cup)
3 sprigs fresh Italian parsley
50 grams (2 ounces) red onion, cut into ½-centimeter (3/16-inch) dice (⅓ cup)
50 grams (2 ounces) celery, cut into ½-centimeter (3/16-inch) dice (½ cup)
50 grams (2 ounces) red onion, cut into 3-centimeter (13/16-inch) pieces (⅓ cup)
50 grams (2 ounces) celery, cut into 3-centimeter (13/16-inch) pieces (½ cup)
450 grams (1 pound) honeycomb tripe