Roast tripe

Blanket tripe

Davide Oldani

For 4 people

For the tripe
650 g of blanket tripe
1.5 l of water
100 g of peeled, chopped onion
100 g of cleaned, chopped celery
10 g of black peppercorns
10 g of coarse salt
1 lemon
2 bay leaves
1 sprig of thyme
5 cloves

For the roasting paste
50 g of plain flour
200 ml of sunflower seed oil

For the sweet and sour onion
200 g of cubed onion, blanched in water, vinegar and salt for 5 minutes
100 ml of boiling water
2 g of cornflour
30 g of gastrique (10 g of white wine vinegar and 20 g of sugar reduced by 50%)

For the tripe
Clean the blanket tripe. Make up some stock, boiling the water, black pepper, salt, bay leaf, thyme, cloves, onion, celery and whole squeezed lemon for half an hour, then add the tripe and cook it for an hour and a half. Now cut it into 4 x 5 cm pieces.

For the roast
Coat the pieces of tripe in flour and roast them in the sunflower seed oil, pressing it with a 2 kg weight.

For the sweet and sour onion
Add the gastrique to the boiling water, thicken with the diluted cornflour and add the onions, allowing the flavours to mingle.

Arrange the pieces of roast tripe on a plate and cover with the onions and sweet and sour sauce.