Trippa alla Parmigiana

Method

1. Cut the chiappa (a type of tripe) into sticks about the size shown, not too small as they will shrink during cooking.
2. Cut the foiolo (another type of tripe) into larger chunks, about the same size.
3. Rinse the cut tripe with water and a little vinegar to remove any impurities.
4. In a tall pot, add a drizzle of extra virgin olive oil and the chopped onion (white, golden, or red). Sauté over medium heat until the onion releases its aroma and begins to turn translucent.
5. Add a couple of ladles of ossobuco broth, increase the heat to bring to a boil, add a pinch of salt and pepper, and cook the onion for about 7–8 minutes until the broth evaporates and the onion is soft.
6. Increase the heat to high and add the tripe. Let it release its own juices, season with a little salt, then reduce heat to medium and cook for 45–50 minutes (or up to an hour) until the liquids have nearly evaporated and the tripe is reduced in volume.
7. Add enough ossobuco broth to just cover the tripe. Increase heat to bring to a boil quickly.
8. Once boiling, add 250–300 g of tomato sauce (or passata), stir well, and bring back to a boil.
9. Cover the pot, reduce heat to very low, and simmer for about 1 hour. If the tripe becomes too dry during this phase, add a little more broth.
10. Taste and adjust salt near the end, keeping in mind that Parmigiano Reggiano is salty.
11. Turn off the heat and add about 150 g of grated Parmigiano Reggiano. Do not stir immediately; instead, push the cheese into the tripe with the tip of a spoon to prevent it from sticking to the pan walls.
12. Once the cheese has melted, stir well, cover, and let rest for a couple of minutes.
13. Serve with a sprinkle of pepper, a drizzle of raw extra virgin olive oil, and extra Parmigiano Reggiano to taste.