Fried Beef Tripe with Fig Mustard

Ingredients

A rustic Tuscan specialty that combines tender tripe, sweet fig mustard, bright citrus vegetables, and crisp Parmesan texture.

• Beef Tripe · Honeycomb — 454 gBEEF-TRIPE-0001
• Dried Figs — 113 gdried_figs
• White Wine Vinegar — 30 mlTC-VINEGAR-WHITE-WINE-001
• Simple Syrup — 30 mlsimple_syrup
• Green Zucchini — 400 gTC-VEG-ZUCCHINI-001
• Pearl Onions — 57 gpearl_onions
• Citrus Juice — 60 mlcitrus_juice
• Parmigiano Reggiano — 100 gTC-DAIRY-PARMIGIANO-REGGIANO
• Canola Oil — 240 mlOIL-CANOLA-001
• All-Purpose Flour — 120 gall_purpose_flour
• Fine Bread Crumbs — 100 gbread_crumbs
• Whole Eggs — 100 gTC-EGG-WHOLE-001
• Mirepoix — 300 g (carrot, celery & yellow onion)mirepoix
• Sea Salt — to tasteSPICE-SALT-0001
• Black Pepper — to tasteSPICE-PEPPERCORN-BLACK

Method

1. Toast grated Parmesan in a non-stick pan until golden, then cool until crisp.
2. Simmer dried figs with white wine vinegar and simple syrup, then blend smooth and pass through a fine sieve.
3. Boil the tripe until tender, cool it, and cut into squares.
4. Spread fig mustard between the tripe pieces, bread them with flour, egg, and bread crumbs, then fry until golden.
5. Simmer zucchini, pearl onions, carrot, and celery with citrus juice and reduce lightly.
6. Arrange the vegetables and broth, top with fried tripe, and garnish with Parmesan crisps.

Tuscan specialty • High iron