How to cook
Clean and wash the veal head and tripe and rub them with salt and black pepper. Chop the onion and carrots and fry them in 3/4 cup oil.
Separately, fry the mince in the other oil and then season it with salt, black pepper and paprika. Add the fried onions and carrots, white wine and parsley and mix well. After a moment, remove from the heat. Put the head in the tripe, so that the flat side faces the inside. Put the stuffing in the oral cavity of the head and around it and sew it closed.
Put it in a greased earthenware or a fireproof container, top up some water, cover tightly with aluminum foil, because it will be roasted for quite some time and must not burn. The original recipe offers a simple dough (3 cups flour, 2 tablespoons vinegar, 2 tablespoons oil, a little salt and water), which covers the container and tripe.
Knead a dough and let it rise for 20 minutes, divide it into 4 balls and roll out each one into a sheet with a diameter of 6″ (15 cm). It is best to leave the veal head in tripe to bake all night on low to medium heat.