Roast tripe

Davide Oldani

INGREDIENTS

For 4 people

For the tripe
650 g of blanket tripe
1.5 l of water
100 g of peeled, chopped onion
100 g of cleaned, chopped celery
10 g of black peppercorns
10 g of coarse salt
1 lemon
2 bay leaves
1 sprig of thyme
5 cloves

For the roasting paste
50 g of plain flour
200 ml of sunflower seed oil

For the sweet and sour onion
200 g of cubed onion, blanched in water, vinegar and salt for 5 minutes
100 ml of boiling water
2 g of cornflour
30 g of gastrique (10 g of white wine vinegar and 20 g of sugar reduced by 50%)
 

METHOD

For the tripe
Clean the blanket tripe. Make up some stock, boiling the water, black pepper, salt, bay leaf, thyme, cloves, onion, celery and whole squeezed lemon for half an hour, then add the tripe and cook it for an hour and a half. Now cut it into 4 x 5 cm pieces.

For the roast
Coat the pieces of tripe in flour and roast them in the sunflower seed oil, pressing it with a 2 kg weight.

For the sweet and sour onion
Add the gastrique to the boiling water, thicken with the diluted cornflour and add the onions, allowing the flavours to mingle.

Arrange the pieces of roast tripe on a plate and cover with the onions and sweet and sour sauce.
 

 

Clicca qui per leggere il profilo dello chef
 Credits Brambilla-Serrani

Davide Oldani
D'O

Clicca qui per leggere la ricetta

Gorgonzola cassata with saffron spicy fruit
A recipe presented at
Identità Milano 2009

Clicca qui per leggere la ricetta

D’O white truffle fritter
A recipe presented at
Identità Milano 2010

Clicca qui per leggere la ricetta

Milk curd, “D’O” caviar and golden pear
A recipe presented at
Identità Milano 2010

Clicca qui per leggere la ricetta

2008 white truffle perfume
A recipe presented at
Identità Milano 2008

Clicca qui per leggere la ricetta

Tripe ravioli
A recipe presented at
Identità Milano 2008

Clicca qui per leggere la ricetta

Veal udder, spicy fruit and Italian beer froth
A recipe presented at
Identità Milano 2010

Clicca qui per leggere la ricetta

Fondant tripe
A recipe presented at
Identità Milano 2008

Clicca qui per leggere la ricetta

Anchovies, bitter coffee, orange and pasta
A recipe presented at
Identità Milano 2011

Clicca qui per leggere la ricetta
Foto: Brambilla-Serrani

Sea Bass and D’O Tapioca Caviar
A recipe presented at
Nessuna edizione

Clicca qui per leggere la ricetta

Carrot and Chocolate
A recipe presented at
Nessuna edizione

Clicca qui per leggere la ricetta
Foto: Brambilla-Serrani

Millefeuille of Apple, Meringue, Seed Crackers, Panettone and D’O Spices
A recipe presented at
Nessuna edizione

Clicca qui per leggere la ricetta

Carbonara sauce, bacon, black pepper and spooned pasta
A recipe presented at
Identità Milano 2011

Clicca qui per leggere la ricetta

"Espressa" Pavese soup with saffron pasta timbale
A recipe presented at
Identità Milano 2011