The week Chef/owner Basilio Pesce of Porzia, one of Toronto’s hottest restaurants, shares his recipe for Trippa Alla Romana. Basilio started his career off by apprenticing under Mark McEwan at Toronto’s famed North 44 before also working at Bymark, Canoe and Biff’s Bistro, before opening Porzia. With this restaurant Basilio wants to build “memories around food and eating.”
Porzia uses only locally sourced ingredients, ethically grown and raised, and keeps its menu small (14-16 items). Menu items rotate daily and ingredients vary depending on the season.
Their website goes on to say “Every thing has a purpose, every choice has meaning and each experience brings pleasure.”
Give it a try!
TRIPPA ALLA ROMANA
Makes 4-6 portions
Trippa alla Romana is an essential Roman comfort food dish. It’s origins are tied to the history of Testaccio, the Roman meat market neighbourhood. Essentially, the entrails were the part of the animal the butcher and peasants had access to after the upper classes took their share of the animal. The butchers were often paid with the entrails or “fifth quarter” of the animals, and so they worked to create delicious ways of preparing these cuts of meat. Ours you ask?….comes with chick peas and fried egg.
2 lb (900 g) honeycomb tripe
4 tbsp (60 mL) white vinegar
3 bay leaves
2 onions, peeled
1 carrot, peeled
2 ribs of celery
1 lb (450 g) sausage (portioned into small random pieces)
1 tbsp (15 mL) olive oil
3 garlic cloves, minced
2 large red bell peppers, cored and finely diced
6 tbsp (90 mL) white wine
3 sprigs thyme
1 tbsp (15 mL) chili flakes
2 cups (500 mL) canned tomatoes, crushed or pureed in a food processor
2 cups (500 mL) water
1 cup (250 mL) cooked chickpeas
Salt and pepper to taste
4-6 eggs (one per serving)
Pork breadcrumbs (see below)
Grated Parmigiano Reggiano
Clean tripe of any extra fat or sinew. Soak in cold water for 36-48 hours with 1 tbsp of white vinegar. Change water twice a day. In a large stockpot cover tripe with cold water and bring to boil, then reduce to a simmer. Skim any foam that rises to top. Add the bay leaves, plus half of the onion, carrot and celery. Cook for 4-5 hours until tender. Once cooked remove from liquid and allow to cool. Discard liquid and vegetables. Trim tripe to bite size and set aside.
Preheat oven to 300F/150C.
In a large pan on medium heat, use olive oil to brown sausage, about 9 minutes. Stir occasionally making sure not to break up the sausage too much. Transfer to plate. Finely chop remaining onion, carrot, celery and garlic, add to same pan, adding more oil if needed, and sauté until soft, about 12 minutes. Add red bell peppers, thyme and chili flake and continue to cook for an additional 5 minutes. Deglaze with white wine and reduce until liquid is gone, about 4 minutes. Add tripe, tomatoes and bring to a boil. Transfer to oven-proof dish with water, cover and bake for 6 hours, adding the cooked chick peas for the last 45 minutes. Set aside. Season to taste.
For the pork breadcrumbs
2 oz pancetta, sliced thin and chopped
3/4 cup (180 mL) breadcrumbs
In a large pan on medium heat, use a few drops of oil to sauté pancetta. Reduce heat to medium low and cook until crispy, about 8 minutes. Add breadcrumbs and stir till golden brown, about another 4 minutes. Cool and blend in food processor. Season to taste.
Place warm tripe stew in bowls. Cover with pork breadcrumbs and grated cheese. Top with egg, fried sunny-side up.
For more information about the restaurant, to see their full menu or to make a reservation, visit them online atPorzia.ca