Veal tripe with honey agaric mushrooms and seafood

Gennaro Esposito

For 4 people

350 g of scalded, well washed and brushed veal tripe
80 g of bread taken from a loaf with the crusts removed and passed through a large-mesh sieve
4 medium-sized raw open smooth clams
4 large raw open warty Venus clams
4 raw open mussels
12 clams
4 raw open oysters
2 Pachino tomatoes
6 pitted black olives boiled starting with cold water
½ spoonful of capers, rinsed and boiled starting with cold water
1 sprig of parsley
4 red prawns
200 g of small honey agaric mushrooms
rosemary and thyme
2 cloves of garlic
1 fresh chili pepper
90 g of extra virgin olive oil


Gently fry a clove of garlic with 40 g of oil and a small piece of chili, until it turns golden, then discard it. Add the previously boiled mushrooms, cooking them on a high heat for 3 or 4 minutes. Add the tripe cut into 3.5 x 1 cm strips, the rosemary and the thyme, cover and simmer for about 10 minutes.

Fry a clove of garlic in the oil in another frying pan and toss in the clams to open them. Chill for 4-5 minutes, then shell the clams and return them to their cooking juices.

Take the lid off the tripe and continue cooking for 3 or 4 minutes, adding a little fish stock and clam cooking water if necessary.

Chop the parsley, olives, capers, tomatoes and add 25 g of extra virgin olive oil. Add this mixture to the bread, mixing thoroughly to avoid the formation of lumps, then add the shelled prawns broken into pieces. Cover the raw seafood with this breadcrumb mixture and toast under the overhead grill.

Add the clams to the tripe, heat for a few seconds, sprinkle with black pepper and serve in a bowl. Lay the grilled seafood on the tripe, drizzle with extra virgin olive oil and serve.