Trippa di Baccalà

Cod Tripe

An unusual version of Baccala alla Vicentina

Codfish has a very ancient history that combines northern European traditions with Venetian cuisine, thanks to ancient trade routes. Legend has it that in 1400 a Venetian navigator was rescued during a storm by fishermen on the Lofoten Islands in Norway.

In a place where the night lasted three months, the inhabitants preserved huge quantities of the local fish, stockfish, by drying it in the sun. Back in Venice, the navigator brought back with him the discovery of this little treasure, which began to spread throughout the cities of Veneto, gaining popularity for its taste and long shelf life. Today, it is a main ingredient in Venetian cuisine, especially in its Vicentine and Mantecato alla Veneziana variants.

Using the softest and rarest part of the dried cod, the tripe, we obtain this full-flavored and creamy recipe, further refined with anchovies and Taggiasca olives.

INGREDIENTS

Cod tripe (Gadus Morhua), milk, onion, anchovies, extra virgin olive oil, Taggiasca olives (Italy), acidity regulator: lactic acid, garlic, salt, pepper. May contain traces of fish bones.

NET WEIGHT

280g

TIPS OF USE

Main course

serve hot, accompanied by soft polenta

Creative pairing

as a sauce for a dish of gnocchi recalling the typical flavors of the city of Verona

As an aperitif

perfect ingredient for Venetian 'cicchetti'

3 servings

TIP:

MAIN COURSE!

try it with soft polenta

Matteo Pizzo