Tripe Oreganata, Amando Manni Extra Virgin Olive Oil, and Herbed Bread Crumbs

Preparation info
  • Makes

    50

    servings
    • Difficulty

      Complex

Appears in

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