On a scale of 0-to-Chris Cosentino, when
it comes to cooking and enjoying offal, I come in at around a 5. I’ve
never been big on kidneys, brain, and heart, but I do enjoy fried
sweetbreads, grilled tongue, and this Roman-style tripe.
Let’s just get this out of the way now –
tripe is the lining of a cow’s stomach. Not sure which one, as I
remember from grade school that cows have a bunch of them. You could
always Google for more info, but really, what else do you need to know?
This recipe is inspired by three
different sources; Mario Batali, where I learned the trick of adding
vanilla to the cooking liquid; my grandfather, who I believe made me the
first tripe I ever ate; and a great neighborhood restaurant, Locanda,
where I borrowed the idea of adding garbanzo beans.
On a scale of 0-to-Chris Cosentino, when
it comes to cooking and enjoying offal, I come in at around a 5. I’ve
never been big on kidneys, brain, and heart, but I do enjoy fried
sweetbreads, grilled tongue, and this Roman-style tripe.
Let’s just get this out of the way now –
tripe is the lining of a cow’s stomach. Not sure which one, as I
remember from grade school that cows have a bunch of them. You could
always Google for more info, but really, what else do you need to know?
This recipe is inspired by three
different sources; Mario Batali, where I learned the trick of adding
vanilla to the cooking liquid; my grandfather, who I believe made me the
first tripe I ever ate; and a great neighborhood restaurant, Locanda,
where I borrowed the idea of adding garbanzo beans.