Beef Pastrami Dog, Ox Tongue-Tripe Hash, and Rusky Dressing
For the Tripe:
Cut tripe into 3-inch x 3-inch pieces; soak overnight in half of the milk. The next day, discard the milk and rinse the tripe. In a medium pot, combine the tripe with the remaining milk, chilies, garlic, onion, and salt. Cook for 2 hours over medium-low heat, until tripe is fork tender. If not quite tender, cook for 15 to 30 minutes more. (But don’t overcook!) Remove from the heat and cool the tripe in the milk mixture. Remove from milk, dice, and store in a vacuum bag in the refrigerator.
For the Ox Tongue:
Rinse the tongue thoroughly under cold water. In a medium pot, combine tongue with stock, chilies, garlic, onion, and salt. Bring to a boil and reduce to a simmer. Cook for 1 to 2 hours, until tender. Remove from heat and cool tongue to room temperature in the stock. Remove tongue from liquid, peel away skin, and cut away veins on the bottom of the tongue. Dice and cool completely. Store in a vacuum bag in the refrigerator.
For the Ox Tongue-Tripe Hash:
In a large nonstick pan, heat oil over medium-high heat. Add 1 cup Tripe to the pan tripe and cook until it becomes golden brown and crisp around the edges. Stir in Tongue and cook for 3 minutes. Add potato and onion; cook for 4 minutes. Hash should be semi-dry and start to develop a crunchy texture. Turn heat to low and add butter, herbs, salt, and pepper.
To Assemble and Serve:
Grill frank to heat through. Toast bun on both sides. Place Pastrami Dog in bun and dress with 2 ounces Ox Tongue-Tripe Hash and 1½ ounces Rusky Dressing. Finish with ¼ teaspoon chives.