Honeycomb Tripe with Beans
A variation of the classic tripe stew with the addition of creamy cranberry or cannellini beans.
Spareribs with Tomatoes and Vegetables for Polenta
Spareribs braised with onions, carrots, celery, and tomatoes. The resulting rich sauce is perfect for spooning over soft polenta.
Pot Roast of Beef Braised in Red Wine (Stracotto)
A classic Italian pot roast braised in red wine and vegetables. Modeled after the Piedmontese ‘Stracotto al Barolo’.
Chicken Fricassee with Red Cabbage
Chicken is smothered in red cabbage and red wine, cooking until the cabbage melts into a dark, sweet, supple sauce. A unique and comforting winter …