For the amatriciana 200 g of durum white macaroni 50 g of very lean pig's cheek 50 g of pink Bolognese onion 1 hot chili pepper 1 clove of garlic ½ glass of white wine 1 glass of tripe cooking stock marjoram leaves Pecorino and black pepper rind of 1 lime rind of ½ an orange 1 ripe tomato
For the tripe 300 g of mixed veal tripe (leaf, blanket, pocket) 2 dl of extra virgin olive oil 1 glass of vegetable stock 150 g celery, carrot and leek 1/2 an onion spiked with 2 cloves salt
For the amatriciana Cut the pig's cheek into slices, lay it on a roasting tray and cook in the oven at 170 °C for about 20 minutes (the slice must be crispy). Dry off the excess fat. Sweat the finely sliced onion in a sauté pan, add the cloves of garlic and the chili pepper. Pour over the wine and allow to evaporate. Add the pig's cheek and mix, reducing everything to a pulp. Add the tripe stock and reduce to half its initial volume. Filter.
For the tripe Cut the vegetables into cubes and stew with a little extra virgin olive oil. Cut the tripe into a thickness of one cm, keeping the 3 types separate. Add the pocket tripe first and then the blanket tripe and then, after about 30 minutes, the leaf tripe with the bay leaf and the spiked onion. Continue cooking on a low heat, stirring frequently and adding stock only when the tripe starts to dry out. Leave to stew for about 75 minutes (this will also depend on the type of tripe).
Cook the macaroni for a few minutes in boiling water, drain and continue cooking in the amatriciana "juice". Stir with the tomato concassé, the citrus rind, chili pepper, pepper and Pecorino. Place the macaroni in a bowl, add the dry tripe and serve.
Please fill in the fields below to search our Recipes' database.
