Jamie Bissonette's Tripe a la Collinsville

Ingredients

Cooking Directions

For the tripe:

Soak tripe in water with white wine for 3-12 hours. 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.

Bring to the simmer. Turn off immediately, strain.. Return to pot, and cover the top of the tripe by 4 inches with chicken stock and add sachet. Bring to the boil, reduce to low simmer, cook for 5-6 hours with a tight fitting lid. Cool Tripe overnight in its liquid.

For the stew:

Sweat shallots in olive oil in a tall stock pot. While cooking shallots, bring the tripe back to the boil in its liquid, and strain, reserving the braising liquid. When the shallots are tender add garlic and cook until translucent, then add peppers and fennel cooking until tender. Add the strained trip, sachet and apple jack. Reduce by half. Strain the tomatoes, dice and add the pulp, reducing to a simmer. Cook for 45 minutes, rewetting with tripe braising liquid as needed. Thin to desired consistency with tripe liquid. Finish with salt and Esplette. Will keep, if cooled properly, for 7-10 days in refrigeration. To serve season with herbs fines, a squeeze of lemon and pat of butter.

Recipe courtesy Jamie Bissonnette of Toro and Coppa.