A mid week gourmet delight ....
It will mean rising a little earlier than usual to prepare the dish of the day..(. before you go to work.)
Make sure you purchase honeycomb tripe ( 1 kg ) and soak it in cold water with salt over night ...when you are ready to prepare..........
Make sure you towel dry the tripe.
Heat a pan with butter and a splash of oil to retard burning.
Make sure you towel dry the tripe.
Heat a pan with butter and a splash of oil to retard burning.
While the pan is heating slice 4 leeks ,( white part only ) 4 onions and place in the pan to brown.
Now lay the tripe out and cut into bite sized squares.
once the onion and leek mix has softened plus coloured you can add the cut pieces of tripe to the pan.
Next step is to lightly colour the tripe on both sides in the same pan with the onions and leeks.
Turn the heat up to high and deglaze the pan with 500ml of chicken stock and a 1/4 cup of caramelised balsamic vinegar ..
Turn the heat down to a simmer, place a lid on the pan , switch off the heat and leave to cool..
When you are ready , reheat the tripe mix slowly and simmer for 60 minutes with the lid on , the mix will thicken , at this stage remove the lid and add 2 cups of frozen peas , and one chopped birds eye chilli ( seeds included) combine gently and simmer for 30 minutes.
In the mean time roll 6 slices of pancetta and a drained tin of whole baby beets place them on an oven tray and bake on 200degree C till the pancetta is crisp and the beets are warmed through.
Place the tripe in a serving bowl and top with the whole beets and crispy pancetta .
Serve with an avocardo and cucumber salad and broken bread.
Now lay the tripe out and cut into bite sized squares.
once the onion and leek mix has softened plus coloured you can add the cut pieces of tripe to the pan.
Next step is to lightly colour the tripe on both sides in the same pan with the onions and leeks.
Turn the heat up to high and deglaze the pan with 500ml of chicken stock and a 1/4 cup of caramelised balsamic vinegar ..
Turn the heat down to a simmer, place a lid on the pan , switch off the heat and leave to cool..
When you are ready , reheat the tripe mix slowly and simmer for 60 minutes with the lid on , the mix will thicken , at this stage remove the lid and add 2 cups of frozen peas , and one chopped birds eye chilli ( seeds included) combine gently and simmer for 30 minutes.
In the mean time roll 6 slices of pancetta and a drained tin of whole baby beets place them on an oven tray and bake on 200degree C till the pancetta is crisp and the beets are warmed through.
Place the tripe in a serving bowl and top with the whole beets and crispy pancetta .
Serve with an avocardo and cucumber salad and broken bread.
No comments:
Post a Comment