Offal-lot of Meat

Hosted by

Chris Cosentino

Pig Head

Chris Cosentino is the chef at Incanto in San Francisco.  He is an offal connoisseur.  Offal is the "other" part of the animal - not the skeletal cuts commonly found on dinner plates.  Offal is entrails, intestines and organ meats.

More of Chris' videos here.

Trippa alla Romana
From Mario Batali

2 lbs tripe
1/2 cup white vinegar
1 tsp vanilla extract
2 Tablespoons extra virgin olive oil
1 red onion, thinly sliced
4 cloves garlic, coarsely chopped
2 cups basic tomato sauce, recipe follows
1/4 cup pecorino Romano, freshly grated
1/4 cup Parmigiano-Reggiano, freshly grated
1 bunch mint leaves, finely chopped 

In a large pot combine the tripe, vinegar, vanilla and enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 to 1 1/4 hours, replenishing the water as necessary.

Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.

In a 14 to 16-inch skillet, heat the olive oil over high heat until almost smoking. Add the onion, garlic and tripe and saute 3 minutes. Add the tomato sauce, bring to a boil, reduce to a simmer and cook, covered, for 30 minutes.

Meanwhile, in a small bowl, combine the grated cheeses and the mint and stir to combine. When the tripe is finished, divide evenly among 6 warmed bowls and top with the cheese and mint mixture.



Evan Kleiman