"Kungakhathaliseki ukuthi kuphekwe kanjani, ukuhlunga [isilwane sesisu sokuqala] kuyisidlo esivamile," kubhala i-cookbook eyaziwa kakhulu yombhali uPellegrino Artusi eminyakeni engaphezu kwekhulu edlule. "Ngithola ukuthi akufanelekile ukugaya ukudla okuncane, nakuba lokhu kungase kungabi yiqiniso uma kuphekwe isitayela saseMilanese, okuyibeka ngethenda futhi elula ... Kweminye imizi, ukuthengiswa kwempahla kudayiswa kakade kubilisiwe; lokhu akunakwenzeka."
Isizinda esincane sidingeka lapha. U-Artusi wayecebile kakhulu (wenza imali ngokwanele ekusebenzelaneni nezisilika ukuze athathe umhlalaphansi ngo-1850, eneminyaka engama-30 ubudala), futhi wacabanga ukuthi ukulungiswa komzimba kuyinto efanelekile yokudla komndeni - hhayi uhlobo lwesidlo esisodwa esinganikeza izivakashi.
Abaningi besikhathi sakhe babekubona ngokukhanya okuhlukile kakhulu, kepha: Kwakungabizi okwanele ukuthi cishe noma ubani angakwazi ukukuthenga kanye ngesonto noma mhlawumbe ngisho nangokwengeziwe (kuze kube ngawo-1950, ingxenye enkulu yabantu base-Italy yayimpofu kakhulu ukudla inyama okungaphezu kwesisodwa noma kabili ngesonto; ubumpofu babo babizwa ngokuthi yi- miseria futhi yisona sizathu esiyinhloko kakhulu abantu abaningi abafudukayo), ngakho-ke isidlo kwakuyisidlo esivamile kakhulu ezingxenyeni ezihluphekayo zedolobha. Futhi ngeproduct yayo, umhluzi owedlule, wawuvame kakhulu. Yini namuhla isitolo se-anti-stylish eFlorence kwakuyisikebhe esiphezulu sekhulu leminyaka (cishe ngo-1905), kanti nakuba iphunga elikhiqiwe ukucubungulwa kwe-tripe lachazwa ngokuthi "lidabukisayo, futhi uphelele ukunambitheka isinkwa noma ilayisi.
Labo abampofu kakhulu ukuthenga umkhiqizo oqedile bangahle bajabulele ukunambitheka kwawo ngokusebenzisa umhluzi.
Kusukela ngaleso sikhathi, okuningi kuye kwashintsha - akekho ocela umhluzi wokuphuza, futhi angikaze ngibone ukuqhuma okungakaze kubiliswe ngaphambilini emakethe yase-Italy noma esitolo somthengisi. I-Tripe iphinde ithole ukuvuselelwa kokuzibuza; manje sekuvame ukuvela emamenyu wezindawo zokudlela ezihle kakhulu ezikhethwa ukudla okuvamile, futhi abantu abanqikazi ukuyikhonza izivakashi.
U-Artusi uncoma ukhethe ukuhlunga okunamandla okunamandla; thola amaphilisi (angaba ngu-450 amagremu) ngomuntu ngamunye. Kumele kube mhlophe, kodwa kungabi mhlophe kakhulu; ababheki base-Italy abanolwazi baxwayisa ukuthi kungenzeka ukuthi i-bone-white tripe yayilondoloziwe. Uma uthengisa okuluhlaza okwesibhakabhaka, ugeze ngokuphindaphindiwe, uhlambulule kahle, bese uwubeka ebhodweni elikhulu ngamanzi amaningi, u-anyanisi, i-stalk yesilimo esidliwayo esinamagatsha anamanzi, 1 isanqante, kanye ne-parsley entsha. Letha ubhodlela ngamathumba, unciphise ukushisa ukuze udilize, upheke amahora angu-4-5, uhlasele phezulu ngokujwayelekile; ukuhlunga kufanele kube ngothando. Uma usuphekwe, usike emaceleni omunwe futhi ulungele ukulungiswa. Yini okufanele uyenze ngayo?
I-Stewing yiyona impendulo elula kakhulu. U-Artusi uphakamisa ukuthi "unqume umcibisholo ube yiziqephu ezingamamitha ama-intshi ububanzi bese ubopha uboshiwe emgqeni wendwangu ukuwukhipha. Uma usuphelile, ususe emgqeni bese uwuthela ku-1/3 indebe ibhotela elingenalutho futhi, uma ubambe ibhotela, engeza izinkomishi ezimbili zenyama ye-sauce, noma, lapho engekho, amakhilogremu angu-3/4 wezitamatisi okheniwe. Isizini ngosawoti kanye ne-pepper, bhala isikhathi eside ngangokunokwenzeka (okungenani ihora, nokuningi kuzoba ngcono , ukwengeza amanzi uma kudingeka ukuze uhlale ungomile), futhi nje ngaphambi kokuba uyisebenzise, uwuthulile nge-grated Parmigiano. "
I-Recipe ekhishwe ku- La scienza ka-Pellegrino Artusi e-arc di mangiar bene, i -cookbook yokuqala ephumelelayo yase-Italy ehlose ekilasini eliphakathi (elihunyushwe ngokuthi i-Art of Eating Well , lika- 1996 Random House).
Italian Tripe Recipes:
- I-Busecca - I-Milanese Tripe Soup
Lesi sobho esicebile, se-beany ubusika ududuza ukudla ngokuhle kakhulu. - Trippa alla Romana - Ukuncintisana okuvamile , okulula, okuseRoma.
- U-Agnello Trippato - IWundlu lenze indlela eyodwa epheka ngayo ukudla, isidlo esingokwesiko saseTuscan.
[Ehlelwe nguDanette St. Onge]