Offal-lot of Meat

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.