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