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Published:
October 2006
Chef Chris Cosentino
Incanto
1550 Church Street
San Francisco, CA 94131
(415) 641-4500
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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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