Advertisement
50
servingsComplex
Published 2008
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