tripe À LA COLLINSVILLE Tripe is one of my favorite foods, to eat and to cook. This recipe, from Toro, is fresh and light and very approachable— a gateway tripe dish.
2 pounds honeycomb tripe (pork or beef) 3 cups white wine 1 cup salt 1 quart chicken stock 1 teaspoon caraway 1 teaspoon coriander 1 teaspoon fennel seed 1 teaspoon mustard seed 1 cup diced onion ½ cup diced carrots ½ cup diced celery
Stew 4 shallots, julienned 2 tablespoons live oil 2 cloves, garlic sliced 1 Anaheim pepper, julienned 1 poblano pepper, julienned 1 red jalapeño, julienned 1 fennel bulb, finely diced 1 cup applejack whiskey 1 (10-ounce) can peeled plum tomatoes, crushed (alternately, if in season, 4 pounds mixed heirloom tomatoes, diced, skin on) 1 piment d’Espelette ¼ cup fines herbes (blended basil, chervil, tarragon, marjoram, and chives) Lemon wedges
Soak tripe in the refrigerator in a pot of water with 1 cup of wine for 3 to 12 hours. Remove tripe, scrub with the blunt side of a large kitchen knife, and rinse. In a pot, cover tripe in cold water with rest of wine and salt. Bring to a simmer. Turn off immediately and strain. Return tripe to pot and cover with chicken stock. Make a spice sachet with the caraway, coriander, fennel, and mustard seeds, and add to the pot. Add onion, carrots, and celery. Bring to the boil, reduce to low simmer, cover, and cook for 5 to 6 hours. Cool tripe and let it sit in its liquid overnight in the refrigerator. The next day, bring the tripe and liquid back to a boil, strain, and reserve the braising liquid. In a tall stockpot, sweat shallots in olive oil over medium-high heat until tender. Add garlic and cook until translucent. Add peppers and fennel and cook until tender. Add the tripe, sachet, and whiskey, and cook till reduced by half, about 3 minutes. Strain the tomatoes, add to the pot, and reduce to simmer. Cook for 45 minutes, rewetting with braising liquid as needed. Thin to desired consistency with liquid. A salt and piment d'Espelette to taste. Serve with herbs and lemon as accompaniments. Cooled and refrigerated, tripe stew will keep for a week. Serves 4 to 6
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