Name: Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs
Yield: Makes 50 servings
Cuisine: American
Ingredients: 90 grams thyme sprigs; 500 grams coarsely chopped red onions; 500 grams dry white wine, such as Sauvignon Blanc; 25 grams basil leaves; kosher salt and freshly ground black pepper; 5 grams bay leaves; 10 grams sage leaves; 25 grams rosemary sprigs; 4 leaves each flat-leaf parsley, oregano, and sage, finely chopped; 150 grams fresh bread crumbs; 10 grams Roasted Garlic Puree; Amando Manni extra virgin olive oil (Sources); 4 pinches thyme; kosher salt; One #10 can (3.1 kilograms) San Marzano tomatoes, with their liquid; 50 grams Roasted Garlic Puree; 500 grams White Veal Stock; 15 grams dried red chiles; 750 grams canola oil; 250 grams coarsely chopped fennel; 1 fresh honeycomb tripe (Sources), about 4.5 kilograms; 250 grams coarsely chopped carrots

Preparation info

Makes
50
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Tripe

1 fresh honeycomb tripe (Sources), about 4.5 kilograms
750 grams canola oil<

Method

This dish combines two different techniques from two chefs, Anna Klinger and Marco Canora, with whom Jonathan Benno worked early in his career: blanching the tripe before cooking it and cooking it in a soffrito. Blanching cleans it, purging it of the organy flavors that can ruin a tripe dish. Soffrito is a carmelized vegetable preparation. You can take it to various depths of intensity a