Tripe and Mussels

Method

1. Prepare the vegetables: finely dice onion, carrot, and celery and crush a garlic clove.
2. In a large pot, heat extra-virgin olive oil and add the diced vegetables, a bay leaf, and the crushed garlic. Sauté gently until soft.
3. Add the tripe to the pot and stir to coat it with the soffritto. Cook for a few minutes.
4. Pour in a splash of white wine and let it evaporate. Then add enough water to cover the tripe, along with chopped parsley, a strip of lemon zest, and black pepper. Stir in a little tomato concentrate if desired.
5. Bring to a boil, then reduce heat and let simmer gently. Add a few leaves of marjoram while cooking. Continue until the tripe is tender.
6. While the tripe cooks, clean the mussels thoroughly under cold water, discarding any that are open.
7. In a bowl, dress the raw mussels with lemon juice, extra-virgin olive oil, chopped parsley, salt, and pepper. Let them marinate briefly.
8. Once the tripe is tender, check the seasoning. Serve the tripe in a shallow bowl, place some of the marinated mussels on top, grate fresh pecorino cheese over, and finish with a few grinds of black pepper.