Tripe au Riesling and Curry

This dish is something that would have been made as long ago as the Middle Ages in Alsace—tripe braised in wine. There’s nothing like tripe—it has a barnyard-y flavor and chewy texture that is absolutely unique and delicious. Most grocery stores carry tripe, the stomach of the cow, or you can order it from a good butcher. Ask for honeycomb tripe and make sure that it has been cleaned and blanched (this is how it’s typically sold). It should be bright white, unblemished, and have virtually n