Time: 2 ore
Difficulty: facile

They are born as a dish for recycling and for this, each family has its basic recipe that varies from time to time, modifying it with what you can add among the varieties of cheese or meats in the house. 

Nutritional properties:
The basic ingredients can be summed up in stale bread, butter, milk, eggs, onion, parsley and optionally flour. The most popular version then includes the addition of Speck Alto Adige PGI, thinly cut or diced. From this mixture you get the typical balls to cook in boiling salted water for about fifteen minutes. They also vary the ways of serving and dressing, from the more traditional meat broth, which makes them particularly soft and enhances the savoury of speck, but can also be served dry with butter and sage or with a cream of typical cheeses, Trentingrana DOP or Graukäse.

Historical background:
The term knödel and dumplings is a dialect adaptation of the German word knödel (big gnocchi), which refers to a typical first course in Trentino-Alto Adige, South-East Germany, as well as Austrian, Czech, Slovak, Hungarian and Polish cuisine.
The recipe of dumplings is very old and in the peasant cuisine allowed the recycling of leftovers, especially stale bread, a first representation of dumplings can be found in a fresco in the chapel of Castel d'Appiano dating back to around 1180.

Note: They have taken root in the area of Tyrol, spreading throughout Trentino Alto-Adige. Here, the Tyrolean culture is present everywhere: from high altitude pastures for the production of milk, butter and alpine cheese, in pig breeding, from which famous meats and sausages such as speck are made, to bakery products. The use of rye flour in bread production is a characteristic feature of the territory.
 

Ingredients for 4 people
For the bread:
250 g Speciale Pane e Pizza Molino dalla Giovanna lactose-free
10 g fresh yeast
10 g acacia honey
180 g water
50 g extra virgin olive oil
6 g fine salt
Gluten-free rice and corn flour for dusting
For the dumplings:
350 g buckwheat bread (see recipe above)
100 g mortadella allowed
100 g speck allowed
2 eggs
2 spring onions
2.5 dl milk
30/50 g rice flour allowed
extra virgin olive oil
fine salt
ground black pepper
For the tripe sauce
400 g tripe
40 g bacon
20 g celery
40 g carrots
50 g white onions
250 g tomato pulp
40 ml white wine
Extra virgin olive oil
1 clove of garlic
Fine salt
Pepper black
2 l meat broth
fresh parsley
Bread procedure:
Place the mix and the buckwheat flour in a bowl or in a stand mixer with a leaf hook and mix for a few minutes at low speed.
Dissolve the yeast in a second bowl with the water and add it to the flours, mix everything carefully, very slowly.
Add the honey and continue kneading until it is completely absorbed.
Finish by adding oil, salt and remove the dough with the help of a spatula or a plastic scraper from the stand mixer and form a ball with the help of some rice and corn flour.

Size:Brush the surface with an emulsion of water and oil and leave to rise in a baking tray lined with baking paper for 1 hour.
Preheat the oven to 220° and when it has reached temperature, cook for about 30 minutes at 220°, when it is crispy and golden brown, remove from the oven and leave to cool at room temperature for at least 20 minutes on a rack before cutting.
Procedure for the dumplings:
Cut the bread into cubes and soak it in a bowl with the milk for 15 minutes; then drain it, squeeze it and let it dry on a kitchen towel. In the meantime, trim the spring onions, remove the outer leaves and chop them. Chop the mortadella and speck that you cut into cubes previously in a cutter, add the crumbled bread, the finely chopped spring onions and the eggs and mix everything well.
At this point the dough will be slightly moist so add the flour and dry it to the right point.
Season with salt and pepper, mix again and then remove from the mixture
Procedure for the tripe:
Clean the tripe, then place it in a colander and rinse it well under running water, then drain and dry well in a cloth.
Prepare the mince by peeling the carrot, then cut into cubes, do the same with the celery, continue with the onion removing the peel.
Then cut the slice of bacon and cut this into cubes too.
Pour three tablespoons of extra virgin olive oil into a saucepan together with the chopped herbs and then add the peeled garlic clove, leave to flavour for a few moments on a high flame and add the bacon cubes and finally the tripe.
After a few minutes, pour in the white wine and let it evaporate completely, season with salt and pepper and finally add the tomato pulp, mix everything and leave to cook for about 1 hour.
Put a pan of meat broth on to boil, when it reaches boiling point, cook the dumplings for about 8 minutes, drain and serve on individual plates with the tripe on the side and a sprinkling of chopped parsley.