Feet and Tripe Packages
|Lamb tripe||3 Pound, rinsed, cut into about 30 diamond shaped pieces with 4 inch sides, trimmings reserved|
|Lambs feet||8 , cleaned, rinsed and boned|
|Olive oil||5 Tablespoon|
|Onions||2 , chopped|
|Carrots||2 Medium, chopped|
|Crumbled dried oregano||1 Tablespoon|
|Ripe firm tomatoes||3 , peeled, seeded and chopped|
|Cayenne pepper||To Taste|
|Dry white wine||3 Cup (48 tbs)|
|Veal stock/Water||2 1⁄2 Cup (40 tbs)|
|For bacon stuffing|
|Sliced lean bacon||1⁄2 Pound, blanched for 3 minutes and cut crosswise into 1/2 inch strips|
|Garlic||4 Clove (20 gm)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Stomach trimming||1 , finely chopped|
For the stuffing, pound the garlic to a puree in a large mortar, add the parsley, the bacon, a little salt and plenty of pepper, plus the trimmings from the stomachs.
Mix well, so that the bacon strips are thoroughly coated.
Spread out the diamond-shaped pieces of tripe.
Use a small, sharp knife to make a diagonal slit about 1/2 inch [1 cm.] long near the top point of each diamond.
Slightly below the center of the diamond, place one or two of the coated bacon strips.
Fold the two sides of the diamond to the center, fold the bottom to the center and roll up the diamond to enclose the bacon strips in a neat package.
Fold the top of the diamond over the package and pass its tip through the slit.
Pour the olive oil into a heavy 3 1/2-quart [3 1/2-liter] pot and set it on a heat-diffusing pad over low heat.
Add the onions, carrots, salt and pepper and the oregano.
Stirring occasionally with a wooden spoon, cook for 20 to 30 minutes, or until softened.
Stir in the tomatoes.
Fit the tripe packages and the lamb's feet into the pot; make sure there are no empty spaces between them, so that they can be well moistened with a minimum of liquid.
Season with salt and a pinch of cayenne pepper, push the bouquet garni into the center and pour in the white wine.
Add enough stock or water to barely submerge the meats; cover and seal the lid with foil or a paste of flour and water.
Simmer the mixture over very low heat on top of the stove or in an oven at its lowest setting for eight hours.
Shake the pot from time to time to keep the meats evenly moistened.
Before serving, skim off as much fat as possible from the surface of the liquid.
This dish will come to no harm if chilled, reheated and served the next day.
On the contrary, the sauce will become more concentrated and the tripe packages and the feet more succulent.
The best accompaniment is a crusty loaf of bread.