Trippa alla Parmigiana con Formaggio

Emilia-Romagna — Parma province

Parma's version of tripe — a dish that differs fundamentally from Roman trippa alla romana (tomato-based) or Florentine trippa (with mentuccia). The Parmigiana version braises tripe in a soffrito of onion, carrot, and celery with white wine and veal stock, then finishes the dish by layering the tender tripe in a terracotta dish with copious quantities of Parmigiano-Reggiano and baking until the cheese has gratinated and formed a crust. No tomato. The cheese is the protagonist — this is Parma, where Parmigiano is currency.

Tender, braised tripe with neutral, clean veal broth flavour; the Parmigiano gratinata provides the salt, umami, and caramelised depth — without the cheese this would be unremarkable; with 30-month Parmigiano it becomes a dish that could only exist in Parma