100 grams |
pancetta, with lots of white fat but no skin |
4 |
garlic cloves, crushed |
1-2 |
brown onion, finely chopped |
100ml |
extra virgin olive oil |
1 |
carrot, finely chopped |
2 |
celery stalks, finely chopped |
100 grams |
proscuitto, diced into 4 mm cubes |
400ml |
chicken stock |
125ml |
tomato passata |
1kg |
cooked tripe, cut into strips |
2-3 |
waxy potatoes, slcied, such as desiree, sebago or nicola |
3 tablespoons |
fresh flat-leaf parsley, chopped |
|
sea salt |
|
freshly ground black pepper |
50 grams |
grated parmesan, to serve |