Tripe Meatballs

Ingredients

• 350 g boiled tripe
• 100 g prosciutto (more lean than fat)
• 30 g grated Parmesan
• 20 g beef marrow
• 2 eggs
• 1 good pinch parsley
• spices or nutmeg
• 2 spoonfuls bread panade
• salt
• flour
• olive oil or lard
• onion
• 60 g butter
• tomato sauce or paste dissolved in broth

Instructions

1. Very finely chop the boiled tripe, prosciutto, marrow and parsley; add the eggs, Parmesan, panade, spices and a little salt, and mix.
2. Form 12-13 meatballs, flour them and fry in oil or lard.
3. Make a light onion battuto in 60 g butter until coloured, then add the meatballs.
4. Moisten with tomato sauce or paste in broth, cover and simmer gently about ten minutes, turning.
5. Serve with a little gravy, dusted with Parmesan. (Currants and pine nuts are optional additions.)