Roman-Style Tripe

Method

1. Place 2 pieces of lardo in a pot and heat.
2. Add aromatics: garlic, pennyroyal, sage, onion, carrots, and celery, all cut into pieces.
3. Add the pre-boiled and prepared tripe.
4. Sear with the lardo, then season with salt and pepper.
5. Add triple-concentrated tomato paste.
6. Add tomato passata.
7. Add broth and bring to a simmer.
8. Cook for about 1.5 hours. Meanwhile, prepare a coarse chop of sage, rosemary, and lemon zest for garnish.
9. After about 1.5 hours (three-quarters of total cooking), add the pre-cooked cannellini beans, the herb-lemon mixture, and chopped parsley. Stir and continue cooking.
10. Clean the artichokes: remove tough outer leaves, trim, cut into wedges, and place in lemon water.
11. In a separate pan, heat extra virgin olive oil, add garlic and chili pepper, then add the artichokes. Sauté until crispy and golden. Season with salt.
12. After the tripe has cooked for a total of 2 to 2.5 hours, serve it with the crispy artichokes on top. Optionally add a piece of lardo, and finish with grated Pecorino Romano and lemon zest.