Squid & Tripe Bruschetta

Add salt to taste to a pot half-filled with water

Add 2 tbsp of white wine vinegar

Add 100 g beef tripe, sliced into 0.75 cm strips. Bring to a boil over high heat

Reduce the heat to low and cook for 1h30 until fork-tender. Strain the tripe and let it cool down

Separate the tentacles and the body from 2 cleaned squids. Reserve the tentacles for later use. Remove the narrowest part and make a cut down on one side of the squid body to open it up. Slice it into thin strips

Trim, peel, and finely slice ¼ of an onion

Trim and finely slice 1 red chili

Finely slice 15 g of pancetta

Preheat a grill over high heat

Remove the stem end of 1 tomato. Cut the tomato in half lengthwise and score both halves with the tip of the knife

Season the tomato halves with salt, black pepper, and extra virgin olive oil to taste

Pick the leaves off ¼ bunch of basil

Drizzle 2 slices of sourdough bread with extra virgin olive oil to taste and grill until they are charred on both sides

Grill the tomato on both sides until charred. Let it cool

Smash the tomato in a bowl using your hands

Cut the tripe strips into 3 cm long pieces

Add extra virgin olive oil to taste to a small skillet over medium-high heat. Add the sliced pancetta and sweat it until the fat is released

Add the sliced onion and sauté to combine

Add salt to taste and add the sliced red chili

Add the squid and the picked basil. Sauté to combine

Add the cooked and sliced tripe

Add the smashed charred tomato and sauté to combine and warm up the tripe. Remove from the heat

Cover half of each toast with the sautéed squid and tripe mix

Garnish with chopped parsley and drizzle with extra virgin olive oil to taste. The squid and tripe bruschetta is ready, enjoy!