Lampredotto Sandwich

Method

1. Slice the red onion, carrot, and celery.
2. In a large pan, heat a drizzle of olive oil and add the guanciale, cut into pieces. Cook until the fat renders and the guanciale is crispy.
3. Add the sliced vegetables to the pan and sauté for a few minutes.
4. Add the pre-cooked lampredotto cut into pieces and stir.
5. Deglaze with a splash of white wine and let it evaporate completely.
6. Season with coarse salt and a pinch of chili pepper. Add enough broth to cover the tripe and let it simmer until the lampredotto is tender and the sauce has thickened.
7. Meanwhile, prepare the salsa verde: finely chop parsley and garlic. Mix with olive oil and a pinch of salt.
8. Cut the bread roll open almost all the way through and remove some of the inner crumb to create a pocket.
9. Once the lampredotto is cooked, fill the bread pocket with the tripe mixture.
10. Top with the salsa verde and serve immediately.