Friday, May 15, 2009
Tripe Soup, etc.
So I'm back to working 7 days a week again because when you're a wildly irresponsible human being with a penchant for excess you need to work three jobs to keep your head above water.
Normally I would have torn Nancy English to fucking pieces for her piss-poor review of Wild Willy's Burgers, but lucky for her I was too hungover to type. Plus, that would be a little repetitive. I will, however, tell you that an overwhelming taste of iron is not a priority for me when it comes to cheeseburgers.
Click Here for what I consider to be a great food review:
Currently I'm in the middle of making tripe soup for staff meal tonight at Local 188. I've come to the conclusion that you should always buy your tripe from an Asian market rather than Hannaford. I like Haknuman Meanchey on Forest Ave. The one time I got tripe from Hannaford it smelled like feces and will always be referred to as "The Poop Soup" incident.
Here's the Recipe for some kick-ass Tripe Soup
Juice of 3 Lemons
9 tablespoons butter
1 large onion, finely diced
8 cloves garlic, minced
¼ cup a.p. flour
2 cups dry white wine
2 ½ quarts chicken stock
2 lbs. beef tripe, cut into ½ inch dice
5 medium carrots, peeled and cut into ¼ inch dice
3 leeks, cut into ¼ inch dice
4 bay leaves
½ teaspoon chopped thyme leaves
pinch of cayenne pepper
3 large egg yolks
1 cup heavy cream
juice of 3-4 lemons
chopped parsley, for garnish.
photo by Erik Desjarlais
1. After you cut up the tripe, put it in a bowl and cover with cold water and juice of 3 lemons. Let it hang out while you mis en place the fuck out of the other stuff.
2. Melt the butter in a large stockpot over medium-low heat. Add the onion and garlic and sweat slowly until soft and translucent but not browned.
3. Add the flour and cook, stirring frequently, for 10-15 minutes to develop a nutty aroma (mmmm..) Do not let the fucking mixture brown. Whisk in the wine and increase the heat to medium. Add the stock and bring to a simmer, whisking often to make sure there are no lumps. Add the tripersons, carrots, leeks, bay leaves, and thyme. Simmer, covered, until the tripersons are as tender as you want, I go a little under 2 hours.
4. Combine the egg yolks and cream in a bowl and whisk to blend. Reduce the heat to low on the soup, then whisk in the egg mixture. Continue to cook, stirring the soup constantly, until it thickens slightly. Don’t let the soup get too hot you fucker or it will curdle. Remove the pot from the heat and season with s+p and lemon juice. Test as you go to reach the desired amount of lemoniliciousness. Season with salt, pepper, and cayenne. Remove bay leaves, garnish with chopped parsley. consume. cream in your pants. consume again.
What would you drink with it?
Good Question! Here are some ideas..
If You Want to Pair Up:
2007 Vina Godeval Godello, Valdeoras Spain.This obscure Spanish wine has amazing minerality to compliment the lemony notes of the soup.
If you don't give a shit and just want to murder some red wine with your soup:
2005 Stanley Lambert "The Silent Partner" Cabernet Sauvignon, Barossa, AustraliaBig, powerful, opulent, seductive, and reasonably priced. The wine to have when you're just straight down to "wreck some wine."
If you like beer:
Rogue Brewery Morimoto Soba AleKind of my favorite beer right now.
If you're on the wagon:
Jarritos MandarinIt's a fucking fiesta in a bottle every time. Every time.
Here's what your going to drink after you finished your soup:
Sauza Tres Generaciones PlataOn the rocks, I can't think of a better way to cart you off to oblivion..
I would now like to take the opportunity to point out that my Spencer, my fellow bloggerson over at Portrockcity, has falsely credited me with created what is quite possibly the most disgusting cocktail ever. I witnessed him rattle this monstrosity off the bartender at the white heart, and had to smell his burps after he drank it. Disgusting.