This recipe appears in:The Nasty Bits: Tripe Salad
About the author: Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.
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Adapted from Beginnings by Chris Cosentino
- 2 pounds honeycomb beef tripe, rinsed
- 1 medium onion, coarsely chopped (about 1 cup)
- 1 head garlic, split down the middle, plus 6 whole cloves, finely minced (about 2 tablespoons)
- 1 bunch fresh thyme or 1 tablespoon dried thyme
- 2 bay leaves
- 1 tablespoon fennel seeds
- 3 tablespoons red wine vinegar
- Kosher salt
- 10 fingerling potatoes
- 1/2 cup dry white wine or vermouth
- 1 tablespoon red chili pepper flakes
- ½ cup olive oil
- 1 tablespoon juice from 1 lemon
- 1/2 cup picked fresh parsley leaves
Place tripe in a large stockpot and cover with water, about 2 quarts. Add onion, garlic, thyme, bay leaf, fennel, 1 tablespoon of vinegar, 1 tablespoon salt, and wine. Bring the to a boil, then reduce to simmer and cook uncovered until the tripe is very tender, about three hours. Skim any scum that rises to the surface. Remove from the heat and let tripe cool in the cooking liquid.
Meanwhile, place potatoes in a large pan and cover with salted water. Bring to simmer, then cook until tender when pierced with a knife, 10 to 15 minutes. Drain, rinse under cold running water, and set aside until cool enough to handle. Cut the potatoes into ¼ inch slices and place in a mixing bowl. In a separate bowl, combine chili flakes, olive oil, lemon juice, and remaining lemon juice. Season to taste with salt.
When tripe is cool, thinly slice into thin ribbons and add to bowl with potatoes. Add parsley.
Whisk vinaigrette and dress potato/trip mixture to taste. Serve immediately.