Tripe alla Parmigiana

"I love tripe and Andrew Carmellini does it (among many other things) really well. He braises it with aromatics for hours and tops it with cheese and breadcrumbs. My favorite part about this dish is the egg, because the chef decided to fry it in a city that seems to only slow-poach these days."

"The tenderness of the tripe with the crispy egg is the perfect texture and flavor combination. I can eat this all day long with a piece of country bread."