334. Polpette di Trippa

Name: Polpette di Trippa (Tripe Meatballs)
Ingredients: 2 tablespoons of a mash (not too runny) made with bread soaked in broth or milk; a dash of spices or of nutmeg; 2 eggs; 20 grams (about ⅔ of an ounce) of beef marrow; a generous pinch of parsley; 350 grams (about 12-⅓ ounces) of boiled tripe; 30 grams (about 1 ounce) of grated Parmesan cheese; 100 grams (about 3-½ ounces) of partly trimmed prosciutto

Tripe Meatballs

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

This dish, taken from a treatise on cooking dating from 1694, might seem strange to you, and the mere mention of tripe will probably make you reluctant to try it. But in spite of its homely character, when prepared with the proper seasonings it turns out quite pleasant and does not lie heavy on the stomach.

Ingredients

350 grams (about 12-⅓ ounces) of boiled tripe
100 grams (about 3-½

Main course

Method

Chop the tripe as fine as you can with a mezzaluna. Do the same with the prosciutto, marrow, and parsley; then add the eggs and other ingredients, a little salt, and blend. With this mixture, make 12 or 13 balls, which should serve four people; roll well in flour and fry in oil or lard.

Now finely chop a ¼ or less of a medium-sized onion and put it in an appropriately sized pan with