Pulled Tripe

Crispy Pulled Tripe

Mashed Chickpeas

Mustard Green

Leeks

Fermented Eggplant Brine

Burnt Corn Husk Oil

My new favorite technique with tripe is to pressure cook it (for at least 30 min.), pull it into strands while it is still warm and then pan fry. The strands, I find, make for an interesting texture that is wonderful in soups, but in efforts to give tripe a starring role I decided to pair it with a quick mash of chickpeas with herbs and roasted garlic, raw and spicy mustard greens and the tender part of leeks that were dressed in my own fermented eggplant brine and burnt corn husk oil. I also poured some more of the dressing around the plate.

Basically

Short Ribs.Mushroom Polenta.Leek Salad

This dish will never defeat me again! I finally have it. I give many thanks to Michel Richard's book (which, if you have not taken a look at, please do). Submerged in a whole bottle of wine, plus enough chicken stock to finish covering the ribs. Added to that: carrots, onions, leeks, thyme, rosemary, clove, anise, bay leaves. Then, threw in a 275 degree oven for 2.5 hours. Tender, silky, beautiful. I had tried braising meat at least 5 times before, every time discouraged from dried out overcooked meat. This is a simple dish, but I'm going back to basics! Fundamentals are fundamental after all, aren't they?

Two things i recommend for braising (contrary to many cookbooks & recipes I have read time and again):

-Make sure your meat is COMPLETELY submerged in whatever liquid it is you are using to braise.

-Use the oven. It's a much better way to control your temperature. The stovetop never seems to do the right job.

Next to tackle are oxtails. I actually grew up eating them, and prefer them to short ribs. Maybe make a caramel from the braising liquid serve with a risotto. Ultra rich!

It'd be great to make Philly Cheesesteaks with this meat. Melt a blend of strong cheeses or maybe some brie on toasted brioche.

See you soon!