Tripe Stew - Tripe A La Collinsville
Recipe courtesy of chef Jamie Bissonnette of Toro and Coppa
“Tripe is one of my favorite food to eat and to cook. This recipe, from Toro, is very approachable, like a gateway tripe dish.” - Jamie Bissonnette
Yield
Serves 4 to 6 people
Ingredients
Tripe
- 2 lbs honeycomb tripe
- 3 cups white wine
- Water
- 1 cup salt
- Chicken stock
- Sachet with mirepoix (onion, celery, carrot), coriander, fennel seed, mustard seed
Stew
- 4 shallots (julienne)
- 3 garlic cloves (sliced)
- 1 Anaheim peppers (julienne)
- 1 poblano pepper (julienne)
- 1 red jalapeno (julienne)
- 1 fennel bulb (brunoise)
- 1 x 10 oz can plum peeled tomatoes, crushed
- 5 cups Apple Jack Whiskey
- 1 sachet of caraway, coriander, fennel seed, mustard seed
- Espelette pepper to taste
Directions
Tripe
1. Soak tripe in water with 1 cup of white wine for 3-12 hours.
2. Clean by scrubbing with blunt side of a French knife, rinse, and cover again in a pot of cold water with 2 cups of white wine, and 1 cup of salt.
3. Bring to the simmer. Turn off immediately, strain.
4. Return to pot, and cover the top of the tripe by 4 inches with chicken stock. Add sachet of mire poix, caraway, coriander, fennel seed, mustard seed. Bring to the boil, reduce to low simmer, cook for 5-6 hours with a tight fitting lid.
5. Cool tripe overnight in its liquid (cool in a metal container in ice, it will be easier to heat again).
Stew
1. Sweat shallots in olive oil in a tall stock pot.
2. While cooking shallots, bring the tripe back to the boil and strain. Reserve the braising liquid.
3. When the shallots are tender add garlic. Cook until garlic is translucent.
4. Add all three peppers, and fennel. Cook until tender.
5. Add the strained trip, sachet and apple jack. Reduce by half.
6. Strain the crushed tomatoes and add the tomato pulp. Reduce to simmer and cook for 45 minutes, rewetting with tripe braising liquid as needed. Thin to desired consistency with tripe liquid.
7. Finish with salt and Espelette pepper.
Note: tripe stew will keep, if cooled properly, for 7 to 10 days in refrigerator.