David Rocco's Beef Tripe

TRIPPA ALLA FIORENTINA
1.7 lb tripe (800g), cleaned, boiled and cut into strips
10oz can of peeled plum tomatoes (283g)
1 celery, chopped
1 carrot, chopped
1 onion, chopped
2 garlic cloves, chopped
6 tablespoons extra virgin olive oil (90ml)
1/2 cup freshly grated parmigiano cheese (120ml)
Salt and pepper to season.

To start your Trippa alla Fiorentina:
In a saucepan, heat extra virgin olive oil. Sauté garlic, celery, carrots, and onions until they are soft. Add tripe and cook together on medium heat for about 5 minutes. Add can of peeled plum tomatoes including juices. Break up whole plum tomatoes with the back of a fork. Let cook together for about 15 minutes or until the sauce has reduced and thickened. Remove from heat and add freshly grated parmigiano cheese. Stir well and serve warm. For 4 persons.

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Rice-ball stuffed with Mozarella Cheese
David also showed his rice ball with mozzarella cheese stuffed inside the ball. He suggst using sticky rice or left-over risotto.

Basically, he made a rice ball using his bare hands, make a hole in the ball, and tuck in pieces of mozzarella cheese and he then seals the ball, coat it in egg wash, then in bread crumbs liberally. Finally he tossed the balls in hot olive oil to fry until browned and crisp. And left to drain the oil on kitchen tissue. Must try since cheese inside fishballs that I've tried taste glorious!