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Macaroni and veal tripe, chili pepper and amatriciana sauce (tribute to Adrià)

Elio Sironi

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


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.