Fondant tripe

Honeycomb tripe

Davide Oldani

For 4 people

For the tripe
650 g of tripe (honeycomb 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
2 lemons
3 bay leaves
2 sprigs of thyme
5 cloves

For the garnish
120 g of reduced veal base
20 g of acacia honey
10 ml of soy sauce
10 g of grated lemon rind
15 g of sugar
6 g of white wine vinegar
200 g of prickly lettuce roasted with oil and salt
15 g of unsalted butter


For the tripe
Clean the honeycomb 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, then add the tripe and cook it for an hour and a half. Now cut it into 7 x 5 cm pieces.

Heat the veal base, flavour it with the honey, the lemon rind, vinegar, sugar and salt. Mix with the butter, add the tripe and let the flavours mingle.
Arrange it on the plate, lay the prickly lettuce on it and add the sauce.