Tripe with Apple Vinegar and Porcini Mushrooms

Tripe with Apple Vinegar and Porcini Mushrooms – Recipe

Hans-Peter Fink

For the tripe, bring a medium saucepan of water to a boil. Add the tripe and two tablespoons of vinegar and maintain a boil for one hour. Remove from the heat change the water, add two tablespoons vinegar, and return to a boil for one hour. Repeat for two hours, changing the water after each hour. Remove from the heat and strain through a fine mesh sieve. Transfer the tripe to a cutting board, slice into thin strips and set aside. In a medium saute pan, heat the oil over medium heat. Add the tripe, pearl onions, white wine, black peppercorns and remaining apple vinegar and saute until tender. Add the creme fraiche, chicken stock, thyme, and lemon zest, and simmer until warmed through, about five minutes. Remove from the heat, season, and set aside keeping warm.

For the potato basket, preheat the fryer to 360 degrees and wrap six 2 1/2-inch ring molds with plastic wrap. Using a spiral vegetable slicer cut the potatoes to form long strips.

Carefully wrap the ring molds with a single layer of potato strips. Place the ring molds in the fryer until golden brown, about one minute. Remove from the heat and place on a paper towel-lined sheet pan to drain. Remove the potato rings from the ring molds, season and set aside keeping warm.

To assemble, place the potato baskets on a parchment-lined sheet pan. Spoon some tripe, porcini mushrooms and tomatoes into each and set aside, keeping warm.

To serve, place a potato basket in the center of the dish and drizzle some paprika oil and apple vinegar around the dish. Sprinkle the dish with black pepper and garnish with winter savory.

(Serves 6)

For the tripe:

12 ounces veal tripe

5 ounces Golles apple vine gar [*]

2 tablespoons olive oil

1 cup pearl onions, peeled and chopped

1/4 cup white wine

2 teaspoons black peppercorns

2 tablespoons creme fraiche

2 tablespoons chicken stock

4 sprigs thyme, stemmed and minced

1 teaspoon lemon zest

Salt and pepper to taste

For the potato basket:

2 large russet potatoes, peeled Salt and pepper to taste

For the dish:

Sauteed porcini mushrooms

Plum tomatoes, peeled, seeded, and cut into thin strips

Paprika oil

Golles apple vinegar

Ground black pepper

For the garnish: Winter savory

* Available through Vin Divino at (773) 334-6700.

Note: Spiral vegetable slicers are available through J. B. Prince at (800) 473-0577.

COPYRIGHT 2001 Culinaire, Inc.

COPYRIGHT 2001 Gale Group