CookEat Recipe
Tripe Polpette in Tomato Sauce
Finely minced boiled tripe, prosciutto, marrow and Parmesan made into small fried polpette, then simmered briefly in onion-butter tomato sauce.
Method
Steps
Step 1
Gather the ingredients: 350 g fully boiled beef tripe, professionally prepared for human consumption; 100 g prosciutto, mostly lean with a little fat; 35 g grated Parmesan: 30 g for the mixture and about 5 g for finishing; 20 g food-grade beef bone marrow; 2 eggs; 1 tablespoon finely chopped parsley; A small pinch mixed ground spice or grated nutmeg; 10 g crustless bread; 25 ml ready-to-use stock for the bread paste; A little salt; 30 g plain flour for coating; About 80 ml olive oil for shallow frying, adjusting for the pan; A scant quarter of a medium onion, finely chopped; 60 g butter; 200 ml plain tomato purée.
Step 2
Use refrigerated fully boiled tripe. If home cooked, it must have been cooled promptly, kept at 4°C or below and used within 2–3 days. Warm the bread with the stock in a small pan, mashing until it forms about 2 tablespoons of thick, non-runny paste. Cool promptly before adding it to the mixture. Milk may replace the stock in the same small quantity.
Step 3
Mince the tripe as finely as possible with a knife or mezzaluna. Mince the prosciutto, marrow and parsley equally finely. Mix these with the eggs, 30 g Parmesan, the thick bread paste, spice or nutmeg and very little salt. Form 12 or 13 small slightly flattened polpette.
Step 4
Coat the polpette thoroughly in flour, shake off loose excess and shallow-fry in the oil over moderate heat, turning carefully, until browned on both sides, about 8–12 minutes. Continue directly to the sauce stage without chilling or holding them partly reheated.
Step 5
In a separate broad pan cook the finely chopped scant quarter onion in the 60 g butter until coloured, about 5–8 minutes. Add the fried polpette, turn them briefly in the butter, then pour in the tomato purée. Cover and simmer gently for about 10 minutes, turning carefully, until the centres reach at least 74°C. Add a little stock if the sauce needs loosening.
Step 6
Serve with a small amount of the cooking sauce and sprinkle with the remaining approximately 5 g Parmesan. Plain lard may replace the frying oil. For tomato paste, replace the purée with 1 tablespoon paste diluted in about 200 ml stock and simmer as above.
Step 7
For the optional currant-and-pine-nut version, mix about 15 g small dried currants and 15 g pine nuts into the tripe mixture before forming the polpette. Keep the same flour coating, frying, sauce and 74°C finish.
Cooked it? Rate it.
Cooked 0 times