Maltagliati, Whey-braised Tripe, English Peas, Chili, Garlic, Mint Recipe

Make the Maltagliati

In a bowl, combine all-purpose flour and salt. Create a well in the center and add eggs. Mix until a dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Tripe

In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add tripe and cook for 5 minutes, stirring occasionally. Pour in whey and bring to a simmer. Cover and cook for 2 hours until tripe is tender.

Cook the Peas

In the last 10 minutes of tripe cooking, add English peas to the pot. Season with chili flakes and black pepper to taste.

Roll and Cut the Maltagliati

Roll the rested dough to about 1/8 inch thickness. Cut into irregular shapes (maltagliati) and set aside.

Cook the Maltagliati

In a large pot of salted boiling water, cook the maltagliati for 3-4 minutes until they float to the surface. Drain and toss with a bit of olive oil to prevent sticking.

Combine and Serve

Serve the maltagliati topped with the whey-braised tripe and peas mixture. Garnish with fresh mint leaves and additional chili flakes if desired.