Kanzuri-braised tripe

I love tripe and eating it prepared in this way is truly wonderful. This was served at Garagistes in Hobart, a dish that seldom sold well. We ate more than the customers! Loosely based on a Basque recipe, we replaced the Espelette pepper with kanzuri for a lighter result.

Kanzuri-braised tripe Credit: Kitti Gould

• serves

  4

• prep

  40 minutes

• cook

  1:30 hour

• difficulty

  Mid

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Ingredients

• 10 g cooking salt
• 400 g honeycomb tripe
• 100 ml rice bran oil
• 1 large brown onion, finely diced
• 2 garlic cloves, minced
• 100 g Jinhua ham, sliced into strips 2-3 mm wide (can substitute jamon or prosciutto)
• 100 g Chinese celery, sliced
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 litres chicken stock
• 35 g kanzuri paste (see Note)
• 100 ml rice vinegar
• 100 g butter, diced and chilled
• light soy sauce, to season
• mirin, to season
• 10 g French tarragon, chopped

Instructions

1. Fill a large saucepan with 3 litres of water with the salt to the boil.
2. Whilst waiting for water to boil, thinly slice the honeycomb tripe approximately 2 mm thin and add to boiling water and simmer for 30 minutes, or until tender.
3. Drain the tripe through a fine mesh sieve and rinse well with cold water. Transfer to a bowl and refrigerate.
4. Heat the oil in a large heavy-based saucepan and add the onion, garlic, ham, celery, coriander and fennel seeds and sauté until translucent and tender.
5. Add the chicken stock, bring to the boil and reduce to a simmer. Cook for 30 minutes, or until reduced by half.
6. Add the kanzuri paste and rice vinegar. Whisk to incorporate. Add the sliced tripe and mix into the kanzuri sauce. Bring to a simmer.
7. Once simmering, gently add the butter and stir to emulsify. Taste and season with soy or mirin if needed. Add the tarragon and serve immediately.

Note

• Kanzuri is a Japanese fermented paste of chilli, yuzu and koji. It is available from Japanese grocers and online.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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