I’ll be honest with you: my grandfather’s iskek was so good that I never ordered it in a restaurant. My expectations are too high to risk. Luckily, I learned some of his top tips to make it perfect.
800 g tripe raw (600 g pre-cooked)
200 g ground pork
8 slices of toast
4 sticks of celery
1 lemon without the peel
1 glass of white wine
Extra virgin olive oil
1. Bring plenty of water to boil in a pot, then add 1 onion, 2 sticks of celery, 2 carrots, lemon and shallots. It is important to include all the ingredients, because considering the spongy consistency, the tripe will absorb the aromas of the vegetables and become clearer thanks to the celery and lemon.
2. After boiling, cut the grape flesh into thin strips.
3. Make a saute with a little oil, the remaining onion, 2 stalks of celery and 2 carrots.
4. Sauté, add bacon and cook on low heat for 5 minutes.
5. Add tripe and cook for another 10 minutes, then deglaze with wine.
6. Allow to evaporate, then add chopped tomatoes, a pinch of salt and red pepper.
7. Cook for another 40 minutes on low heat.
8. Serve with a generous sprinkling of parmesan and toasted bread slices.
It’s up to you to choose pre-cooked tripe or raw apples. The difference is that you will have to boil the raw one for 3 hours, while the pre-cooked one will take 50 minutes. In any case, the procedure does not change.
Remember that torture consists of three parts: the smooth and slightly thickened part of the cord; that of the sponge-like cap; finally, the centopelli, which has a characteristic eroded surface.