A calf tripe,
3 eggs,
100 g salami,
100 g mortadella,
150 g breadcrumbs,
200 g grated caciocavallo cheese,
500 g ripe tomatoes,
30 g wild fennel seeds,
2 potatoes,
olive oil,
salt,
pepper.
Keep tripe in hot water for about 30 minute. Wash well with hot water.
Once well clean, fill it with a mix of beaten eggs, breadcrumbs, chopped boiled potatoes, chopped salami and mortadella, fennel seeds, peeled tomatoes in cubes, salt and pepper. The mix should be soft and well-blended.
Tie the two edges of the tripe and deep fry, making some holes while cooking. Slice when cold.