{"product_id":"trippa-fagioli","title":"Trippa e fagioli","description":"\u003cp\u003e\u003cspan\u003eTripe runs through Italian popular cooking, from the stalls of Florence’s tripe sellers to home kitchens. Seasonings and customs vary, but a thorough understanding of the ingredient remains: how to clean it, how to cook it and what to serve it with.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a part of our cooking that interests me deeply. The value of a dish also comes from the work devoted to the ingredients at hand. Tripe is a good example: it takes time and care, rewarding that attention with a texture and flavour all its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn my \u003cstrong\u003eTRIPPA E FAGIOLI\u003c\/strong\u003e, I use veal tripe, slowly cooked with tomatoes and cannellini beans. I like how the creaminess and sweetness of the beans complement the tripe, while the tomatoes bring everything together and Pecorino Romano adds a savoury saltiness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a dish to discover through texture as well as flavour: each spoonful gathers sauce and beans, then meets the tripe, tender but still distinct.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI would serve it hot in a deep bowl, with toasted bread for dipping. Or use it to dress pasta, making it part of another everyday meal. I like the thought that a recipe from this cooking tradition might find a place at your table too.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eichhalde","offers":[{"title":"Default Title","offer_id":52476476260618,"sku":null,"price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0933\/4970\/8042\/files\/trippa_fagioli.jpg?v=1773656337","url":"https:\/\/shop.federicocampolattano.com\/en\/products\/trippa-fagioli","provider":"Eichhalde","version":"1.0","type":"link"}