Time: 1 ora e 50 minuti + tempo di riposo
Difficulty: Media

A traditional Tuscan dish that is proposed as an appetizer or main course. Try this version with gluten-free bread, for true amateurs .

Ingredients for 6 people:
500 g of tripe
200 g of cannellini beans from Atina D.O.P.
3 artichokes (mammole)
18 asparagus tips
3 untreated Fuji apples
1 spring onion
2 dl of dry white wine
1 sprig of tarragon
& Frac12; spicy red pepper
extra virgin olive oil
salt up
black pepper in grains

For the crown of bread:
250 g of gluten-free flour mix
175 g of water
baking soda for food use
1 sprig of rosemary
1 thyme branch
extra virgin olive oil
3 g

Procedure
Allow the cannellini to soak in a large bowl with water for 12 hours, changing it at least 2 times; after the time of rest, cook the cannellini in boiling water for about 2 hours, until they are tender, then drain.

In the meantime wash the tripe and cook it in boiling water for about 35 minutes , then drain it and cut it into regular strips. Wash the asparagus tips and cook in boiling water for 3 minutes, then drain.

Popping the spring onion, depriving it of the most beautiful leaves; outside and chop finely with the washed tarragon. Sauté the chopped mixture in a pan with 3 tablespoons of oil, then add the tripe, the cannellini beans and the asparagus tips and cook for 2 minutes; evaporate with the wine and continue cooking for 6-7 minutes, adjusting salt and pepper at the end of cooking.

Remove the stem of the artichokes, deprive them of the most beautiful leaves; external, discard the tips and divide them in half; remove the hay inside, cut them first into thin slices and then into sticks and sauté for 6 minutes in a non-stick pan with 2 tablespoons of oil, adjusting the salt at the end.
Prepare the crown of bread:
Knead the gluten-free flour in a bowl with water, salt and a pinch of baking soda; form a ball, cover with plastic wrap and leave to rest in the refrigerator for about 20 minutes.

After this time, roll out the dough with a rolling pin on a lightly floured work surface until the dough is 1-2 mm thick. With a sharp knife cut out long and narrow rectangular strips, then brush them on each side with a little oil; sprinkle with the washed and ground herbs.

Roll each rectangle over itself, overlapping the ends, in order to obtain rings of dough, and cook in the hot oven at 200 ° C for about 12 minutes.
Place each crown of bread in individual dishes and distribute within the tripe with the cannellini beans and the asparagus tips; place the artichokes on top and complete the dish with an apple ring. If desired, add the scalded tomatoes and remove the skin and serve.
Chef's note:
The cannellini beans of Atina are a product of Protected Designation of Origin that is sold dry; & Egrave; a very soft legume that, if cooked for a long time in wet, does not need to be soaked