Love it or hate it, tripe is an excellent way to achieve nose-to-tail eating. Slow-cooked, it’s tenderised and the deep-fried topping adds an extra crunch.
By Michel Roux Jr.
From Saturday Kitchen
400g/14oz honeycomb beef tripe (reticulum)
2 bay leaves
1 sprig fresh thyme
oil, for deep frying, plus extra for shallow frying
1 onion, roughly chopped
1 garlic clove, finely chopped
100ml/3½fl oz Calvados
250ml/9fl oz dry cider
100ml/3½fl oz brown veal stock
100ml/3½fl oz crème fraiche
1 red dessert apple, cored and cut into eight wedges
75g/2½oz plain flour
salt and freshly ground black pepper
100g/3½oz golden raisins, blanched, to garnish
2 tbsp chopped fennel fronds, to garnish
pinch of liquorice powder, to garnish
Put the tripe in a large saucepan. Cover with cold water, a pinch of salt, the bay leaves and thyme and simmer for 2½ hours. Drain and cut into 5cm/2in squares.
Heat a little oil in a frying pan over a medium heat. Sweat the onion and garlic for a few minutes. Add the Calvados and cider and bring to the boil. Simmer until the volume has reduced by half.
Add the stock and crème fraîche and bring back to the boil. Blitz to a loose purée in a liquidiser and season with salt and pepper.
Heat the butter in a frying pan over a medium heat and fry the apple wedges for 5 minutes, turning halfway though.
Preheat the oil in a deep-fat fryer to 190C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Dust six of the tripe squares in flour and deep-fry until crisp. Reheat the remaining tripe in a little of the cooking liquor.
Divide the simmered tripe between two plates and sprinkle with the deep-fried tripe, raisins, fennel fronds and liquorice powder.