Il lampredotto in umido

INGREDIENTI
Sale e pepe
2 white onions,  2 carrots,  2 sticks of celery
vegetable broth and white wine (as needed), 8 spoons of olive oil. 2 spoons of tomato.
800 gr of black beef stomach

Dice the vegetables uniformly to the size of peas.  Place the vegetables in a non-stick aluminium or earthenware pan of 25-30cm diameter together with the oil.  For a milder taste, boil the onions for a minute in water.
Cover the vegetables and stew over a low heat, stirring frequently until they are cooked, and therefore soft (this will take around 30-45 minutes).

Tritate a strisce di 3X8 cm circa il lampredotto e mettetelo in bagno in acqua fredda con un limone spremuto per qualche minuto. Scolatelo, sciacquatelo e versatelo nelle verdure.
Aggiungetelo alle verdure assieme al concentrato di pomodoro e cuocetelo a fuoco vivace finchè non avrà tirato la propria acqua di cottura o comunque per non più di una ventina di minuti. Se si asciuga potete bagnarlo con 1/2 bicchiere di vino bianco altrimenti passate al punto successivo.
Aggiustate di sale, aggiungete un bicchiere di brodo vegetale e fate cuocere per altri 5 minuti. Si serve molto caldo assieme a fagioli cannellini, verdure cotte come spinaci o bietole, magari con due fette di pane abbrustolito

La Carabaccia

Carabaccia
5 white onions
4 carrots
3 sticks of celery
vegetable broth (as needed)
4 slices of Tuscan bread, ½ cm thick
4 table spoons of grated Parmesan cheese
salt, pepper, 6-10 table spoons of olive oil
Dice the vegetables uniformly to the size of peas.  Place the vegetables in a non-stick aluminium or earthenware pan of 25-30cm diameter together with the oil.  For a milder taste, boil the onions for a minute in water.
Cover the vegetables and stew over a low heat, stirring frequently until they are cooked, and therefore soft (this will take around 30-45 minutes).
Add salt, pepper and cover in hot broth without “drowning” them.  Cook for a further 5 minutes and leave them to rest for at least an hour before use.
Cover the bottoms of 4 single-portion earthenware dishes with the cooked vegetables, the slices of bread and the cheese and cover with more vegetables and broth.
Add more cheese or cook au gratin in the oven, according to taste.
I found an interesting variant with eggs (of which I approve) and peas (of which I don’t approve!) on the website of this association (A.C.L.A.) Variante

Il peposo alla fornacina

Ingredienti per 4 persone
Receipe for 4 people
Muscle of beef 1kg
Garlic cloves 8
Full body red wine like Chianti or similar 1/2 liter or more
Water enough
Tomato paste 2 spoon
Black pepper 1 or 2 spoon
Wheat flour 1 spoon
Salt
Cut the meat into pieces the size of an apricot, put it in aluminum or earthenware casserole, sprinkle with pepper, flour, salt and knead a little to let him take the spices. Put the cloves of garlic, tomato paste dissolved in a glass of hot water and cover the meat with red wine and water if necessary. Bake at 180° celsius for about 3 hours, adding more water if it dries too much and turning the meat every 20 minutes. The density of the sauce should be creamy and much depends on the quality of meat, that should not be too lean and better if it is sfull of nerves and calluses that cooking will release collagen and giving body to the sauce.
Be happy!