Tubetti with Veal Tripe, Baccalà Kokotxas and Parsley

Method

1. Put the veal head, ham bone, pig's trotter, and veal tripe into a large pot. Add leek, onions, carrot, cinnamon stick, bay leaves, whole peppercorns and chili. Pour in white wine and cover with water. Cook for about 5 hours.
2. After 5 hours, remove the meats. Debone the pig's trotter and head, cut into cubes. Also cut the tripe into cubes.
3. Prepare a soffritto: sauté celery, carrot, onion, and garlic in olive oil. Add a generous spoonful of jamón ibérico and cook together.
4. Add white wine and let it evaporate. Stir in smoked paprika, sweet paprika, bay leaves, and tomato sauce. Cook until the sauce reduces.
5. Add the cubed meats and tripe to the soffritto. Season with salt and pepper. Pour in some of the cooking broth from the meats.
6. Simmer the tripe mixture for about 30 minutes.
7. About 5 minutes before the tripe is done, add the diced chorizo.
8. Meanwhile, prepare the parsley-mussel emulsion: sauté chopped shallot in butter. Add white wine and reduce. Add parsley leaves and mussels, cover, and cook until the mussels open.
9. Blanch the remaining parsley in salted water with a pinch of bicarbonate, then shock in ice water.
10. Strain the mussel cooking liquid, combine with the blanched parsley, and blend until smooth. Pass through a fine sieve.
11. Add soy lecithin to the liquid and blend again to create foam.
12. Cook the tubetti pasta in salted boiling water until al dente (about 10 minutes).
13. In a separate pan, heat olive oil with garlic. Place the kokotxas skin-side up and cook gently for about 3 minutes per side, shaking the pan in circular motions to release collagen.
14. Remove the oil from the kokotxas pan. Off the heat, add a splash of water and slowly drizzle in the reserved oil while whisking to create an emulsion (like mayonnaise).
15. Add the cooked, drained pasta to the tripe sauce and toss to combine. Sprinkle with chives.
16. To serve: place a portion of the pasta-tripe mixture on a dish. Arrange the kokotxas on top. Drizzle with parsley emulsion foam and garnish with sea fennel, fennel flowers, and chive flowers.