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Published: October 2006

Chef Chris Cosentino of Incanto in San Francisco on StarChefs.com

Chef Chris Cosentino

Incanto
1550 Church Street
San Francisco, CA 94131
(415) 641-4500

Cleaning and Marinating Tripe
Chef Chris Cosentino of Incanto, San Francisco
Adapted by StarChefs
.com

The word tripe refers to the lining of beef stomach. Honeycomb tripe is the tender, tasty stomach lining of the animal's second stomach chamber. In comparison to kidneys, livers and brains, tripe has a low protein, fat, iron and folate content—making it a rather easy offal for the beginner's palate. It's taste and texture are relatively mild, it carries the flavors of its cooking liquid, and its spongy honeycomb look is far from scary. Chef Chris Cosentino, of Incanto in San Francisco, is known for following through his philosophy of using animals in their entirety, resulting in offal embracing dishes. Cosentino sources unbleached, organic honeycomb beef tripe, and prepares it simply. It's important to clean the tripe properly so no grit remains, and cook in at a low heat for a long period of time until the honeycomb is infused with aromatic cooking liquid and tender all the way through.

Step 1: Thoroughly rinse tripe with cold water until water runs clean and there is no detectable grit

Step 2: Simmer cooking liquid and tripe for 3 hours

Step 3: Cool tripe in liquid overnight

Step 4: Remove from liquid, rinse, and shave into thin slices


Shaved Marinated Tripe Salad with New Potatoes and Parsley
Chef Chris Cosentino--Incanto, San Francisco
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Tripe and Cooking Liquid:
  • 2 pounds honeycomb beef tripe (preferably unbleached, organic)
  • 2 gallons water
  • 1 carrot, roughly chopped
  • 1 celery rib, roughly chopped
  • 1 onion, roughly chopped
  • 2 heads garlic, split
  • 1 bunch thyme
  • 2 bay leaves
  • 1 Tablespoon salt
  • 1 Tablespoon fennel seeds
  • ½ cup white wine
  • 2 vanilla beans, split lenghtwise

    Tripe Salad and Vinaigrette:
  • 5 cloves garlic, minced
  • 1 Tablespoon salt plus additional to taste
  • 1 Tablespoon chili flakes
  • 3 Bear limes (Persian limes or Tahitian limes)
  • 3 Tablespoons Champagne vinegar
  • ½ cup extra-virgin olive oil
  • 10 Yukon Gold potatoes, peeled, boiled, sliced into ¼ inch coins
  • Cooked honeycomb tripe, thinly sliced
  • 3 Tablespoons Italian parsley, roughly chopped

Method:
For the Tripe and Cooking Liquid:
Rinse the tripe. Combine all the ingredients in a large, non-reactive stockpot. Add the tripe and bring to a boil. Turn down to a simmer and cook for 3 hours. Chill in liquid overnight. Remove tripe, rinse and shave into thin, ribbon-like pieces using either a very sharp knife or a slicer. Set aside for use in the salad.

For the Tripe Salad and Vinaigrette:
Mince the garlic and place in a small mixing bowl wiht salt, chili flakes, and lime zest. Add the lime juice and vinegar and let marinate for 5 minutes. Whisk in the olive oil and adjust seasoning to taste. In a large mixing bowl, toss the tripe with a portion of the vinaigrette, adding a little at a time until it reaches the desired acidity. With the remaining vinaigrette, dress potatoes and then toss them with the marinated tripe. Serve with a generous pinch of parsley and a drizzle of extra-virgin olive oil.



   
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