Lamb Tripe Cooking Liquid:
- 2 gallons water
- 4 cups mirepoix*
- 2 bulbs garlic, split
- 1 bunch thyme
- 2 bay leaves
- 1 Tablespoon salt
- 1 Tablespoon fennel seed
- Juice of 1 lemon
- 1 Tablespoon champagne vinegar
- ½ cup white wine
- 2 vanilla pods, split
*Mirepoix is a mixture of equal amounts
of diced carrots, onions, celery sautéed in butter.
Tripe and Trotters:
- 3 pounds unbleached honeycomb tripe*
- 4 pig’s trotters, split
- 1 batch lamb tripe cooking liquid (see recipe)
*Honeycomb tripe is the second stomach
of a cow. It is meaty and tender, and is usually sold bleached
and partially cooked.
- Prepared tripe and trotters
- ½ cup extra virgin olive oil
- 3 yellow onions, diced
- 3 carrots, diced
- 1 fennel, diced
- 5 sprigs rosemary, chopped
- 5 cloves garlic, sliced
- 1 cup red wine
- 3 quarts San Marzano tomatoes, milled
- 1 egg whipped
- ½ cup parmesan cheese, grated
- 6 leaves basil chiffonade
- 6 leaves mint chiffonade
- Salt and fresh ground black pepper, to taste
- Crusty Bread
- Parmesan cheese, grated
- Extra Virgin Olive Oil
- 1 clove garlic
- Lemon, halved
For Lamb Tripe Cooking Liquid:
Combine all ingredients in a large non-reactive stock pot.
For Tripe and Trotters:
Rinse the tripe very thoroughly with cold water until the
water runs clear and no grit is detectable. Heat the lamb
tripe cooking liquid, and simmer the tripe and trotters for
4 hours, until very tender. Allow the tripe and trotters to
cool overnight in the cooking liquid. Remove them from the
liquid and rinse with cold water. De-bone the trotters; discard
the bones and set the meat and tripe aside. Reserve 2 cups
of the strained cooking liquid.
Cut the tripe into 1-inch pieces and the trotters into ½-inch
pieces; set aside. Heat the olive oil in a heavy bottomed
non-reactive pan; add the onions, carrots, fennel, rosemary
and garlic. Lightly caramelize the vegetables and then deglaze
the pan with red wine; reduce the liquid.
Add the milled tomato and cook for 5 minutes; then add the
diced tripe and trotters. Simmer the stew slowly for 1 hour
to thicken and intensify the flavor, stirring occasionally.
If the stew is getting too thick add a bit of the tripe braising
liquid to moisten. It is best to let the stew sit overnight
to fully develop the flavors.
Bring the stew to a boil and then whisk in the whipped egg
and Parmesan cheese; then add the basil and mint. Season with
salt and pepper to taste.
Grill the bread and rub with garlic and lemon.
To Assemble and Serve:
Divide the stew among warmed serving bowls. Dust the top with
freshly grated parmesan cheese, and a drizzle of extra virgin
olive oil. Serve with a chunky slice of the grilled bread.
Incanto’s sommelier Ed Ruiz has fun
pairing this dish because he says there are plenty of options.
A great choice would be a rich style of Franciacorta with
nutty and yeasty overtones. A super Friulian with a good dose
of Chardonnay would also work well. If you prefer red wine,
a Valpolicella that shows its sense of place would be a good
choice. Alternatively, try an earthy blend of Sangiovese and
Sagrantino of Montefalco in Umbria, being careful not to choose
a wine that is too tannic.