Tripe with Tomato and Chickpeas

By corlear

Ingredients

• For the ham stock:
• 2.2 lb ham bones
• 2 quarts water
• 1 3/4 oz salt
• 2 oz dry chickpeas
• For the tripe slices:
• 2 1/2 cup hot stock (see previous step)
• 14 oz veal tripe
• For the garlic virgin olive oil:
• 1/2 cup virgin olive oil
• 10 garlic cloves
• water
• For the tomato sofrito:
• 3 ripe tomatoes, 5 oz
• 1/4 cup garlic virgin olive oil (see previous step)
• salt
• sugar
• freshly ground black pepper
• dry thyme
• 0.4 º olive oil
• For the tomato and tripe ravioli:
• 16 tripe slices (see previous step)
• the tomato sofrito (see previous step)
• For the chili oil:
• 1 tsp chili
• 1/2 cup sunflower oil
• For the chickpea purée:
• 7 oz chickpeas, cooked
• 8 fresh mint leaves
• 1/3 cup virgin olive oil
• salt

Details

Servings 4

Preparation

Step 1

For the ham stock:
1. Blanche and trim any rancid parts and rind off the ham bones.
2. Mix all the ingredients together and simmer for 4 hours.
3. Strain and measure. Reduce to 3 cups. It is a salty stock.

For the tripe slices:
1. Bring the ham stock to the boil. Add the tripe, bring to the boil again and immediately remove from the heat.
2. Drain and cut into 3" x 3" squares, wrap in clingfilm and freeze them, making sure they are flat and stretched out.
3. Use the meat cutter to cut the squares as thin as possible. Only serve the most jellied slices.
4. Spread the tripe slices over greaseproof paper. Cover with clingfilm and keep them on one side.

For the garlic virgin olive oil:
1. Blanche the unpeeled garlic.
2. Peel the garlic and cover with oil.
3. Panfry at 160ºF for 2 hours.

For the tomato sofrito:
1. Use a skewer to made 2 slashes in the shape of a cross in the bottom of the tomato and remove the stalk from the upper part.
2. Blanche in boiling water for 15 sec, drain using a slotted spoon and cool in iced water.
3. Peel, quarter and remove the pips.
4. Cut into 1/5" cubes, sauté in 0.4º olive oil and leave to drain so the juices drain out.
5. Pan fry the drained tomato in the garlic virgin olive oil over a low heat, add the sugar, salt and pepper. Leave to pan fry for 10 minutes more and add the thyme.

For the tomato and tripe ravioli:
1. Spread the tripe slices on greaseproof paper, place ½ teaspoon of sofrito in the center of the tripe square. Fold the ends over to form parallel lines over the sofrito. Fold the other two ends over.

For the chili oil:
1. Cover the chilies with the olive oil, heat to 160ºF and remove from the heat. Leave to marinade for at least 24 h.

For the chickpea purée:
1. Blend the chickpeas in a food processor with a little oil (1 tbsp approx.). Sieve and season with salt.
2. Dice the mint.

Final Steps and Preparation:
1. Arrange the raviolis into the shape of an upside-down L and with the folds underneath.
2. Heat the purée and add the diced mint and virgin olive oil to taste. Season with salt. Keep warm.
3. Coat the raviolis with hot garlic oil and heat on the dish in the salamandra. Add a quenelle of chickpea purée opposite the raviolis and place a drop of chili oil on top of one of the raviolis.