The nghiemeridde (or also called turcinelli, gnummareddi, turcinieddi, ‘mboti, marretti) are rolls typical of Puglia, Basilicata and Molise.
The nommareddhri are 5 inches rolls of offal (liver, lung and kidney in guts) closed within the gut of lambs or kids, the size of about 5 inches, along with a few leaves of parsley and giant carousel (fennel seeds). Marretti are very similar but they are significantly larger (about 15 cm).
1 kg lamb tripe rolls
1 kg white onions
300 g cherry tomatoes
300 gr semi spicy pecorino
salt and pepper
extra virgin olive oil
Clean and slice the onion finely. Cover the bottom of a well-oiled earthenware dish with a generous layer of onion. Place the rolls, being careful not to crush them. Season with salt, pepper, cheese cubes and crushed tomatoes. Cover the rolls with the remaining onion and add enough water to fill the pan. Cook for about 4 hours, stirring occasionally, particularly after the liquid has reached the boiling point. Serve the rolls hot with a garnish of boiled wild vegetables and topped with a drizzle of extra virgin olive oil.