Lampredotto

Instructions

1. Rinse the lampredotto thoroughly in cold water, then plunge it into boiling water for 10 minutes and drain.
2. In a large pot, put the lampredotto with the carrots, the onion studded with a clove, the celery, garlic, bay leaf, tomato paste and water.
3. Bring to a simmer, skim if needed, then cook gently, covered, for about 3 hours, until the meat is very tender.
4. Drain the tripe and let it rest for a few minutes, then cut into thin strips.
5. Prepare the green sauce by finely chopping the parsley, capers and garlic, then mix with the oil and vinegar.
6. Halve the rolls, place hot tripe in each, moisten with a little broth, then top with green sauce.