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

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<

Americas
United States
Main course
Sous Vide

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

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Ingredients

Tripe

Method

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