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.

• 454 g beef tripe
• 113 g dried figs
• 30 ml white wine vinegar
• 30 ml simple syrup
• 400 g green zucchini
• 57 g pearl onions
• 60 ml citrus juice
• 100 g grated Parmesan
• 240 ml canola oil
• 120 g all-purpose flour
• 100 g bread crumbs
• 100 g whole eggs
• 300 g mirepoix (onion, celery, carrot)
• Sea salt & black pepper

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