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

Preparation and Cooking

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Roll and Cut the Maltagliati

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

5. 5

   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.

6. 6

   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.