CookEat Recipe
Creamed Honeycomb Tripe with Heart-Shaped Croutons
Long, thin strips of tender tripe in a vegetable sauce enriched with cream, egg yolks and lemon, served with six golden heart-shaped croutons.
Method
Steps
Step 1
Have half a pint of the linked finished unsalted White Broth ready, prepared with veal bones and aromatics only. Also have six actual finished heart-shaped bread croutons from the linked recipe ready: for this dish, use croutons whose oven stage was done at 375°F in a conventional oven until golden. Check the thin hearts early; the parent’s four minutes is a guide.
Step 2
Use three pounds of fresh chilled honeycomb beef tripe before your own cleaning and trimming. Clean it thoroughly as directed for the food product, rinsing gently to avoid splashing. Put it in a saucepan with the two quarts of water and one teaspoon of the salt. Bring to a boil and cook at a gentle boil, partially covered, for about two hours, extending as needed until the tripe is tender throughout and its thickest parts reach at least 71°C before removal. Keep it immersed; if evaporation makes replenishment necessary, use only the actual additional hot water needed.
Step 3
Lift the cooked tripe into clean cold water for five minutes. Drain it thoroughly, then cut the same cooked tripe into long, thin strips. Continue directly with the sauce.
Step 4
Cut the two onions, two leeks and two branches of crisp celery very fine. Heat the one spoonful of melted butter in a stew pan and gently fry these vegetables until slightly browned. Add the two tablespoons of flour and stir over the heat for one minute. Pour in the half pint of actual finished White Broth and stir until it comes to a boil.
Step 5
Add all the actual cooked tripe strips, the teaspoon of chopped parsley, the remaining teaspoon of salt, and one saltspoon each of cayenne and grated nutmeg. Mix and cook gently for about fifteen minutes, stirring occasionally.
Step 6
Separate two actual yolks from two fresh shell eggs; keep the whites out of this dish. Mix the yolks with the gill of cream and the strained juice from the quarter lemon. Stir a little of the actual hot sauce into this mixture, then return it to the pan. Stir over gentle heat for about two minutes and continue as needed until the sauce and tripe reach at least 74°C throughout. Avoid a hard boil so the liaison stays smooth; the time is a guide.
Step 7
Transfer all the actual tripe and sauce to a deep serving dish. Arrange the six finished heart-shaped bread croutons around it and serve promptly.
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