Lampredotto (Rennet / Abomasum) in Zimino

Name: Lampredotto (Rennet / Abomasum) in Zimino - Mona O.
Ingredients: I cant write quantities because I did it by eye; I had a bag with tripe / the curd about 400 grams in the freezer; a thicker bunch than a handful of beet leaves with beet stems; lampredotto (it is a part of the cows stomach called curd) beet leaves *; 1 clove of garlic; tomatoes **; oil; salt; pepper; parsley; parmesan (optional)

Diverse - Lampredotto (Rennet / Abomasum) in Zimino by Mona O. - Recipia

To prepare a delicious dish with tripe and beet greens, start by cleaning and washing the tripe well. Then place it in a pot with salted water, letting it simmer on low heat for a few hours. A quick alternative is to use a pressure cooker, which will reduce the cooking time to about 35-40 minutes. This will allow the meat to become tender and flavorful. Meanwhile, prepare the beet greens. Wash them well, then remove the tougher stems and slice them thinly. Boil them in a pot of boiling water until they become tender and the garlic releases its aroma. Once boiled, drain them and squeeze them well to remove excess water. This step is essential for achieving a pleasant texture in the final dish. In a skillet, add a little oil and a few crushed garlic cloves. Sauté the garlic to enhance its aroma, then add the boiled beet slices. Let them sauté gently for a few minutes, stirring occasionally. Once the beet is well sautéed, add the sliced tripe. Allow it to combine with the beet for about 5 minutes, stirring from time to time. When the ingredients are almost ready, add the tomatoes, whether fresh, peeled and seeded, canned, or even a thick tomato sauce. If necessary, add a pinch of salt to enhance the flavors. Let the mixture simmer gently for 5-10 minutes, until the tomatoes become soft and integrate well with the other ingredients. After cooking, remove the skillet from the heat and add freshly ground pepper and chopped parsley for an extra touch of freshness. This dish can be served simply, but for a special taste and texture, you can sprinkle grated Parmesan on top. This recipe is versatile, and the beet greens can be replaced with spinach, especially the thicker-leaved variety; in this case, add the spinach directly to the sauce without blanching. Thus, you will achieve a savory dish, full of vitamins and harmonious flavors, perfect for any meal. Enjoy your meal!