BEWARE THE IDES OF MARCH

 “Beware the Ides of March.” Not only did Shakespeare’s words stick, but they also branded the phrase—and the date, March 15—with a dark and gloomy connotation. It’s likely that many people who use the phrase today don’t know it’s true origin but history tells it this way.

In modern times, the Ides of March is best known as the date on which Julius Caesar was assassinated in 44 BC. Caesar was stabbed to death at a meeting of the Senate. As many as 60 conspirators, led by Brutus were involved. Accordingly, a seer named Plutarch had warned that harm would come to Caesar on the Ides of March. On his way to the theater of Pompey on March 15th where he would be assassinated, Caesar passed the seer and joked, “Well, the Ides of March are come”, implying that the prophecy had not been fulfilled, to which the seer replied “Aye, they are come, but they are not gone.” This meeting is famously dramatized in Shakespeare’s play, when Caesar is warned by the soothsayer to “Beware the Ides of March. And so now you know!

While there are numerous Italian festivals that often celebrate fun, religion, or saints, other festivals are used to mark certain days that left a huge impact on Italian culture. Although the start of spring was originally celebrated on March 15, this date in 44 B.C.E. became an important mark in Italian history as death of Julius Caesar took place on this day, and every year he is honored in the Roman Forum in Italy.

TRIPE ROMAN STYLE

Trippa alla Romana

Tripe may not be a favorite for everyone, but I grew up eating tripe that my Little Nonna or my Dad would prepared and as a child I, fortunately, never gave a thought as to its origin.

For me Tripe needs no season, whenever the butcher department in the local Farmer’s Market has fresh tripe, my husband will prepare it for me pretty much following my Dad’s time honored recipe.

Put tripe in a large heavy saucepot and cover well with cold water. Add 1 tablespoon of salt and place over high heat and bring to a slow boil.  Lower heat and simmer for at least 1 hour or until quite tender but still chewy and firm. You do not want it to get mushy. Drain and cut into small bite size pieces.  Set aside.

Heat oil in a large saucepan over medium high heat.  When hot, add onion, carrots, celery and sauté until the vegetables are soft but not crisp. Add wine and slowly bring to a boil, stirring frequently. Allow to boil for a few minutes.

Stir in tomatoes and tripe. Season with salt and pepper. Simmer over medium-low heat for about 30 minutes or until the sauce thickens and all the flavors have blended. Stir in some lemon zest and keep some for individual sprinkling.

NOTE if you can prepare this dish a day or two in advance, it will greatly improve in flavor. Once cooled, store covered in your refrigerator, covered tightly. To reheat just add back to the pot and heat slowly over low-medium heat.  If you think a little too thick, add a little wine and heat well.

BUON MANGIATA!