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1
Place the cleaned tripe in a large pot and cover with the salted water. Bring to the boil, then reduce to a firm simmer and cook for one hour, skimming regularly. Drain completely and discard the blanching liquid. The tripe should be noticeably softened and smell clean — any residual ammonia or stomach odour at this stage will concentrate fatally in the final braise.
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2
Cut the blanched tripe into small, uniform pieces — approximately 4 cm squares. Uniformity governs even cooking in the braise.
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3
In a wide, heavy pot or terracotta casserole, render the panzetta lardons over medium heat until the fat runs and the edges colour. Add the garlic and cook briefly until fragrant. Add the tomato, white wine, rosemary, nepita, and bay. Stir to combine and bring to a low simmer. Add the tripe pieces, pushing them down into the liquid. This is where the dish lives or dies: the braise must be low, covered, and sustained — two to three hours at the barest simmer — until the collagen in the tripe has fully dissolved into the liquid, thickening it to a glossy sauce that coats the back of a spoon. There is no shortcut and no adequate substitute for this time.
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4
In the last thirty minutes of braising, add the dried myrtle berry. Stir through and continue braising, uncovered if the sauce remains thin, to allow reduction. The finished sauce should be thick and glossy; a spoon drawn through it should leave a brief channel that closes slowly.
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5
Remove the rosemary sprigs, bay leaves, and any large nepita stems. Taste and adjust salt. The flavour should read as rich collagen depth integrated with tomato and maquis herb, with a resinous-sweet top note from the myrtle.
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6
Ladle the tripette into wide, warmed bowls. Shave or crumble the brocciu passu directly over each portion at the moment of service. The dairy-saline contrast of the aged cheese against the gelatinous braise is the correct Corsican finish. Serve immediately with thick slices of pain de châtaigne.