Golden Tripe Bologna Style (Emilia-Romagna)

Meat

Ingredients

Pre cooked fresh Tripe - 2 1/2 pounds

Salt

Olive Oil - 5 tbsps

Garlic, finely chopped - 1 clove

Parsley, finely chopped - 2-3 sprigs

Bacon, finely chopped - 1/4 pound

Onion, veyr thinly sliced - 1

Pepper

Meat extract - 1 tsp

Eggs - 4

Grated parmesan cheese - 5 tbsps

Wash the tripe and cook it for 1 hour in boiling salted water. Drain and cut it into 1 1/2 inch squares.

Heat half of the oil in a small pan and saute the garlic and parsley over a moderate heat until the garlic turns golden. Do not let it brown. Set aside. Heat the remaining oil in another pan, large enough to take the tripe, add the bacon and onion slices, and saute gently until these change color. Stir in the garlic and parsley mixture, add the tripe and season generously with salt and pepper. Simmer for 2 minutes. Dilute the meat extract in a little hot water and add it to the pan. Cover and cook over very low heat for about 30 minutes.

Beat the eggs, add the greated parmesan and pour the mixture over the tripe. Stir lightly and leave for only 3 or 4 minutes longer, just long enough to set the eggs to a creamy consistancy. Serve immediately.

Serves 6