Calf 's Head
|Calf's head||1 , boned, soaked and cleaned|
|Tripe||3 Pound, rinsed (In 1 Piece)|
|Freshly ground black pepper||To Taste|
|Garlic bulb||1 Clove (5 gm), cloves separated and peeled|
|Lean salt pork||1⁄2 Pound, with the rind removed, cut into small pieces|
|Carrots||3 , thinly sliced|
|Lean ground beef/Veal||1 Pound|
|Onions||2 Pound, chopped to make 6 cups / 1 1/2 liter|
|Walnuts||1⁄2 Pound, ground to make 2 cups / 1/2 liter|
|Parsley sprigs||4 Cup (64 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Meat stock||1 Cup (16 tbs)|
Sprinkle the head and tripe with salt and black pepper.
Place the garlic cloves, salt pork and carrot slices in the meaty parts of the head.
Melt 7 tablespoons [105 ml.] of the lard in a skillet and fry the ground beef or veal over medium heat, stirring constantly until it is lightly browned.
Pour the meat and fat into a bowl and reserve them.
Melt an additional 7 tablespoons of the lard in the same skillet and fry the onions, walnuts and parsley until the onions are transparent about five minutes.
Add the wine and cook for a few minutes before combining the onion mixture with the ground meat.
Lay the tripe, smooth side uppermost, on a work surface.
Place the head on the tripe and spread the ground meat mixture over it.
Wrap the tripe around the head and sew up the parcel.
Rub the tripe well with the remaining lard and sprinkle it with a little paprika.
Put the parcel in an earthenware casserole and pour in the stock.
Cover and braise in a preheated 350° F. [180° C] oven, basting every 30 minutes, for three to four hours, or until the tripe is tender when pierced with a small, sharp knife.
Twenty minutes before the end of the cooking time, remove the lid and let the tripe brown.