Good Morning America Recipes

Jamie Bissonette's Tripe a la Collinsville

A Beginner's Tripe Dish

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Jamie is the chef and partner behind two popular and award-winning dining destinations in Boston – Italian enoteca Coppa ">Coppa and Barcelona-style tapas bar Toro .


  • For the tripe:
  • 2lb Honey Comb Tripe
  • 3 cup white wine
  • 1 cup salt
  • Chicken stock, as needed
  • Sachet of equal parts carrot, celery and onions, along with a bit of caraway, coriander, fennel seed and mustard seed
  • For the stew:
  • 4 shallots , julienne 3ea Garlic cloves, sliced
  • 1 Anaheim Peppers, julienne
  • 1 Poblano Peppers, julienne
  • 1 Red Jalapeno, julienne
  • 1 Fennel bulb, brunoise
  • 1can plum peeled tomatoes, crushed (10 oz can)
  • 5 cups Apple Jack Whiskey
  • Sachet caraway, coriander, fennel seed, mustard seed
  • Esplette To taste
  • 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.

    Recipe Summary

    Main Ingredients: whiskey, chicken stock, tripe, white wine, salt, carrot, celery, onions

    Course: Dinner

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