Stomach

cleaned cod stomachs (ventricelle) (800 grams) • tomatoes for sauce (500 grams) • fresh parsley • capers • garlic clove • pine nuts • dry white wine (about 60 ml) • grated Parmesan cheese (70 grams) • Extra-virgin olive oil, • Salt, to taste • Black pepper, to taste • day-old bread crumbs (300 grams) •

tripe (about 500 grams), to be sliced • For the broth: • onion • carrot • celery stalk • chili pepper • white wine (120 ml) • Juice of 1/2 lemon • Salt, to taste • Black pepper, to taste • For the breading: • breadcrumbs (about 200 grams) •

beef tripe (already cleaned and cut) (1 kg) • crushed tomatoes (about 500 grams) • onion • carrot • celery stalks • dry white wine (120 ml) • organic lemon • rustic Italian bread (semolina or durum wheat) • Beef broth, • Parsley, bay leaves, and basil, • Grated Parmesan cheese, salt, and extra-virgin olive oil,

tripe (preferably unbleached) • dried beans (about 1 pound 2 ounces or 500 grams) • tomato purée (about 8.8 ounces or 250 grams) • medium potatoes • onion • carrot • celery stalk • bay leaves • Coarse salt, to taste • olive oil

lampredotto (beef tripe) (1 kg) • artichokes • small shallot • carrot • celery • small bunch of parsley • tomato purée (about 240 ml) • tomato paste • red wine (about 240 ml) • Salt • Red pepper flakes • Black pepper •

precooked lampredotto (about 300 grams) • mix of vegetables (celery, carrot, onion) • whole clove • crusty rolls (such as Kaiser rolls) • For the light salsa verde: • fresh parsley (about 80 grams) • anchovy fillets in oil • capers • garlic clove • little stale bread soaked in vinegar • Salt, to taste • small piece of dried chili pepper (optional) •

precooked lampredotto (about 400 grams) • Aromatics (such as carrot, celery, and onion) • sandwich rolls • fresh parsley (about 100 grams) • garlic cloves • Olive oil

lampredotto (beef tripe, abomasum) • carrots • onions • Parsley • whole celery stalk • beef bouillon cubes (no MSG) • Coarse salt, to taste • Red pepper flakes, to taste

tripe, already cut into strips (about 1.5 kg) • carrots • tender celery • shallots or 1 onion • garlic • bay leaves • chopped fresh rosemary • marjoram • basil leaves • sage leaves • tarragon • tomato purée •

Zolfini beans (100 g) • Tuscan kale (cavolo nero) • fegatelli wrapped in caul fat (250 g) • bay leaves • extra virgin olive oil • salt • turns freshly ground black pepper

pork liver • pork caul fat • Salt, to taste • Pepper, to taste • Bay leaves, to taste • baguette

pork liver • Pork caul fat • Bay leaves, to taste • Fennel fronds, to taste • garlic • small cup whiskey • Water, • Extra virgin olive oil, • Salt, to taste • Pepper, to taste • Fresh thyme, to taste • Dried red onion, to taste