- capon broth
- 1 cardoon
- 1 cup white wine
- Luganega sausage
- grated Parmigiano Reggiano cheese
Prepare a capon stock. While the stock is on the heat, boil the heart of a cardoon and prepare the tripe “in bianco”, that is to say, sauté it in oil and butter with a chopped mixture of carrot, onion and parsley and soften it with a glass of white wine. Separately, crumble the sausage, if possible of the long, lean type (called “luganega” in Genoa). Toss the maccheroni, cardoon and tripe without its sauce into the skimmed stock. Just before removing from the heat, add the sausage. At table, dress in individual bowls with a generous helping of grated Parmesan.