Name: Loretta Keller’s Beef Tripe Florentine
Yield: Serves 12
Ingredients: 3 cups chicken stock, heated; Herb bouquet: 1 bunch of fresh basil, 1 bunch of fresh flat-leaf parsley, 1 bunch of fresh thyme, 1 bunch of fresh marjoram, and 2 imported bay leaves tied with white kitchen string; 1 can (28 ounces) imported San Marzano or other good canned tomatoes; 1 square (3 inches) Parmigiano-Reggiano rind; 3 ounces prosciutto in 1 piece (ask for the end); 1 cup dry white wine; 3 tablespoons brandy or cognac; 2 celery ribs, cut into ½-inch dice; 1 large carrot, cut into ½-inch dice; 6 garlic cloves, coarsely chopped; 3 tablespoons cider vinegar; 3 pounds cleaned or “ready to cook” beef honeycomb tripe (ask for the reticulum); 3 medium onions, cut into ½-inch dice; 3 tablespoons extra virgin olive oil; Pinch of crushed hot red pepper; Chopped fresh flat-leaf parsley for garnish; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper; 1 cup grated pecorino cheese, preferably Sardo or Toscana; 1½ pounds fresh pappardelle pasta; 2 to 3 tablespoons tomato paste, preferably homemade

Preparation info

Serves
12

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

In 2008, I was discussing tripe and tripières with San Francisco star chef Loretta Keller of restaurant Coco500. Loretta is a true soul mate, and, as it turns out, she adores tripe, owns a half dozen tripières, and uses them as often as she can. Learning of my interest, she offered to come up to Sonoma on a Sunday so we could cook together.

Loretta brought cleaned and blanched tripe with her. As soon as she arrived, she started a class