Corsican-Style Tripe

Ingredients

• 700 g raw tripe
• 100 g boneless cow's foot
• 80 g butter
• 70 g pork back fat (lardone)
• 1/2 large onion
• 2 small cloves garlic
• nutmeg and spices
• meat gravy (sugo di carne)
• 1 handful Parmesan
• toasted bread

Instructions

1. Wash the tripe and cut it, with the cow's foot, into strips no wider than half a finger.
2. Soften the finely chopped onion in butter, then add the chopped pork fat and garlic; cook to a hazelnut colour.
3. Add the tripe and foot, seasoning with salt, pepper and spices (sparingly); boil until dry.
4. Moisten with abundant meat gravy and cook over low heat 7-8 hours until tender, adding broth if the gravy runs short.
5. Finish with Parmesan and serve over toasted bread that swims in the sauce. Serves five.