Book of Days Tales

Today is Independence Day in Croatia. In June 1991 Croatia declared independence from Yugoslavia, with the declaration officially taking effect on 8^th October of the same year. It still took 4 years of war with Serbia for the sovereignty of the nation to be lasting, however. But eventually Croatia became self governing following 900 years of domination by other states. 8^th October is also significant because it was the coronation date in 1076 of Dmitar Zvonimir, who was, for all intents and purposes, the last king of an independent Croatia before it fell under the control of foreign powers.

The most iconic dish from Croatia is black risotto, but getting fresh squid ink is difficult outside of Croatia (and parts of Italy).  I used to make a serviceable simulacrum by taking a can of squid in its ink – readily available in New York – and immersing it in the saucepan in which I boiled white rice. Then when the rice was cooked, I drained it, placed it in a large bowl, opened the can of squid (very carefully to avoid squirting), and mixed the contents with the rice.  Or . . . you can make Dalmatian tripe:

Tripice Na Dalmatinski

Ingredients:

1 ½ lbs fully cooked tripe, cut in bite-sized chunks
6 slices pancetta (or an equivalent amount of cured pork or bacon)
1 onion
1 cup light stock (veal or chicken)
1 tablespoon tomato paste
4 cloves garlic
2 tablespoons chopped parsley
extra virgin olive oil
black pepper

Instructions:

Cut the pancetta slices into 4 or 6 pieces and gently fry them in a little extra virgin olive oil so that the fat is rendered, and the meaty portions are well cooked but not crisp.  Remove the pancetta from the pan and reserve.

Thinly slice the onion and sauté in the oil and bacon fat until soft.  Finely mince the garlic and add to the onions for an extra minute.  Do not let the garlic take on any color.

Heat the stock and dissolve the tomato paste in it, then add this mixture to the garlic and onions.  Bring to a gentle simmer and add the tripe, pancetta, and the chopped parsley, plus a few grinds of black pepper.  Continue to simmer for about 30 minutes.

Serve with boiled new potatoes and crusty bread.

Serves 4.