Crispy Tripe Sandwich with Vegetable Sotto Aceto

Name: Crispy Tripe Sandwich with Vegetable Sotto Aceto
Yield: Yields 4 servings
Ingredients: 2 bay leaves; 1 cup white wine; 2 tsp. harissa paste; 1 cup baby greens (dressed with olive oil and vinegar); 1 qt. corn oil; 1 qt. chicken stock; 2 Tbsp. butter; 2 cups panko breadcrumbs; 1 carrot; 1 yellow pepper, cut into strips; 1 tsp. fennel seed; 1 qt. rice vinegar; 1 tsp. chili flakes; 2 Tbsp. olive oil; ¾ cup olive oil; 1 red pepper, cut into strips; Salt and pepper, to taste; ¼ cup red wine vinegar; 1 tsp. pepper flakes; 2 cups tomato sauce; 1 sprig thyme; 3 eggs; 1 Tbsp. harissa; 2 Tbsp. water; 1-2 loaves of focaccia or ciabatta bread; 1 egg yolk; Roasted peppers, as needed; 2 cups sugar; 1 fennel bulb, cut into strips; 1 onion, sliced

Preparation info

Yields
4
servings

Difficulty
Medium

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Tripe

2 lbs. beef tripe, cleaned
1 onion, sliced
2 celery stalks

Sandwich

Method

Bring a large pot of water to a boil. Blanch the tripe by plunging it into the water and cooking 1 minute. Change the water and repeat 3 times. Place tripe on a plate and refrigerate until cool. Remove the tripe from the refrigerator and cut into 4 x 4 inch squares.

In a medium deep braising pot, sweat the onions, carrots, and celery in the olive oil and butter. After about 3 minutes, a