CookEat Recipe
Corsican Tripe on Toast
Raw beef tripe and prepared boneless foot skin slowly cooked for seven to eight hours in abundant meat juices, finished with Parmesan and served over toast.
Method
Steps
Step 1
Gather the ingredients: 700 g raw beef tripe, professionally cleaned and prepared for human consumption; 100 g boneless bovine foot skin and soft tissue, professionally scalded, cleaned and prepared as human food, with hair and hoof removed; 80 g butter; 70 g cured pork fatback; Half a large onion, finely chopped; 2 small garlic cloves; Salt and black pepper; A small pinch grated nutmeg; A small pinch mixed ground spice; About 1.5 litres ready-to-use beef jus, or enough for gradual additions and an abundant final sauce; Ready-to-use stock only if the meat juices run out; 30 g grated Parmesan, about a small handful; 5 slices bread, toasted.
Step 2
Use raw tripe and boneless foot skin that have already been professionally prepared as edible food. Keep them chilled until cooking. Cut both into strips no more than half a finger wide, about 5–8 mm. Finely chop the fatback and garlic together.
Step 3
Put the chopped onion in a heavy casserole with the butter and cook over moderate heat until it begins to colour, about 5–8 minutes. Add the finely chopped fatback and garlic and continue until the mixture takes on a hazelnut colour, without burning.
Step 4
Add the raw tripe and foot strips. Season with salt, pepper and very small amounts of nutmeg and spice. Let them cook until their released liquid has mostly evaporated, stirring to prevent sticking. Then add some meat juices, cover and reduce to a very gentle simmer.
Step 5
Continue cooking for about 7–8 hours in total from adding the tripe, stirring and adding meat juices gradually as they are absorbed. The tripe and gelatinous foot skin must become thoroughly tender, with every part reaching at least 74°C. Use stock if the meat juices run out. Keep a generous amount of sauce at the end rather than reducing the dish dry.
Step 6
Just before serving, stir in the Parmesan. Arrange the toasted bread slices in a deep serving dish and pour the tripe and abundant juices over them, allowing the toast to soak in the sauce. Serve hot.
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