A second course to be served together with Il Frappato.
Ingredients for 4 persons
1 pound of tripe
7 ounces of red beans
1 tablespoon of tomato concentrate
extra-virgin olive oil
7 ounces of oyster mushrooms
4 red shrimps (preferibly the Mazara del Vallo type)
1 celery branch
1 glass of white wine
salt and pepper
Cook the beans until they are done. Clean the shrimp, removing the carcass and intestine. Marinate them in a bit of olive oil. Chop the vegetables and the hot pepper and sauté. Add the tripe, previously cut into strips. Pour the wine over it and let it evaporate. Cover with water, adding some from time to time. When three quarters done, add the mushrooms cut into the same dimensions as the tripe. Add the tomato concentrate and, towards the end of the cooking time, the shrimp and the well drained red beans. Finish the cooking, making sure that the liquid has been well reduced. Serve, adding the raw red shrimp, and season with a bit of black pepper and drizzled olive oil.