Tripe ravioli

For 4 people

For the tripe
450 g of bible or leaf tripe
100 g of peeled, chopped onion
100 g of cleaned, chopped celery
1 l of water
10 g of black peppercorns
2 lemons
3 bay leaves
2 sprigs of thyme
5 cloves
salt

For the ravioli
375 g of white pasta (175 g of plain flour, 75 g of finely ground flour, 125 g of warm water, salt)
250 g of finely chopped bible tripe
250 g of sieved boiled potatoes
100 g of cubed carrots cooked in a little water
80 g of cubed celery cooked in a little water
1 g of ground nutmeg, clove, chili pepper and black pepper
salt

For the garnish
12 petals of confit tomato
80 g of cooked Risina
160 ml of tripe cooking water
5 g of cornflour
50 g of butter

For the tripe
Clean the bible tripe. Make up some stock, boiling the water, black pepper, salt, bay leaf, thyme, cloves, onion, celery and whole squeezed lemons for half an hour. Add the tripe and cook it for an hour and a half. Then drain it, cut it and flatten it. Filter the cooking water and reduce it by half.

For the ravioli
Mix the tripe and flavour it with the spices, salt, potatoes and vegetables.
Roll out the pasta into 1 mm thick strips and make ravioli; cook them in salted water for 3 minutes.

Bring the tripe cooking water to the boil, thicken it with the diluted cornflour, take it off the heat, stir in the butter and salt.

Stir the ravioli with the sauce, lay 5 portions on a plate and complete with the confit tomatoes and Risina.