The minimalism and the originality of Carlo Cracco’s cookery are fully reflected in this recipe, which is quite different from the usual Spanish cod tripe’s. In this case, the tripe plays a double role and act both as main ingredient and sauce. The gelatinous texture is reinforced by a liquid one. All the marine taste and the sticky and viscous texture contrast with the meaty taste and the fleshy consistency of the rabbit threads. The third element that comes into play and also bring some sapid and tactile substance is the salmon roe. From a very personal and different point of view (co...
