12401 Tripe and Pig's Feet Stew Serves 6 Wed Aug 06 01:06:19 -0700 2008 Tue Feb 03 08:34:30 -0800 2009 Licensed http://www.chow.com/recipes/12401 Tue, 03 Feb 2009 16:34:30 GMT This extraordinary dish is popular in Albi, where it is alleged to have been invented for the famous Toulouse-Lautrec family. Two foods of superb and varying texture—succulent, gelatinous nuggets of pig's feet and moist, chewy slices of tripe—carry the perfume of saffron, the strong earthy flavor of garlic, the saltiness of country ham, and the piquant taste of capers.

As in so many recipes of the Southwest, slow cooking is the secret to its succulence. The tripe and its flavorings are sealed in a large pot and set in a very low oven to cook for at least 12 hours. The tripe softens, the liquid never boils, the flavors mingle, and the sauce base becomes highly aromatic. Since tripe is relatively tasteless (I like tripe for its texture and ability to carry other tastes), this is one of the few times when the sauce should dominate the meat.

When you buy tripe (beef stomach lining), it varies in texture enormously; choose a honeycomb or weave pattern with small holes. Pieces with a larger weave will need an extra hour or two of cooking time to soften. The tripe and the sauce base can be prepared days in advance. The dish can then be finished just before serving. Present on very hot plates with plenty of crusty French bread.

Begin at least 2 days in advance.

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  • Two days in advance, scrub the pig's feet and dry. Rub with 1 tablespoon salt and the mixed herbs. Cover loosely with plastic wrap and refrigerate overnight.
  • The following day, soak the tripe in 3 cups water with the vinegar for 1 hour. Rinse and drain. Place the tripe in a deep kettle, cover with cold water, and bring slowly to a boil. Simmer for 15 minutes; drain. As soon as the tripe is cool enough to handle, cut it into 1½-inch pieces.
  • Preheat oven to 210°F. Place the vegetables in a 7- to 9-quart casserole, preferably earthenware or enameled cast-iron. Add the tripe, herb bouquet, wine, tomato paste, and saffron. Rinse the pig's feet and add to the pot. Add enough water to cover and ½ teaspoon salt. Cover the pot with the lid. Mix together the flour, oil, and enough water to make a thick paste. Seal the pot with a ribbon of the paste. Place the pot on center oven shelf to cook for 12 hours.
  • Twelve hours later or the following morning, strain contents. Discard all bones, vegetables, and herb bouquet. Bone the pig's feet while still warm, making sure you catch all the little foot bones. Cut the meat into small pieces. Place the tripe and boned pig's feet in deep bowl.
  • Allow the fat to rise to the surface of cooking liquid. Skim off and discard all the fat. Place the degreased liquid in a deep saucepan and boil, skimming, until reduced to 3 cups. Pour the liquid over the tripe and pig's feet; set aside to cool. Cover and refrigerate until 45 minutes before serving. (The recipe can be prepared to this point up to 2 days in advance.)
  • About 45 minutes before serving, gently reheat the tripe and cooking liquid.
  • In a large, deep, covered skillet, cook the ham over low heat 10 minutes, shaking the skillet frequently. Add the garlic and parsley; cook, covered, 2 to 3 minutes longer. Add the tripe and cooking liquid. Simmer, uncovered, 30 minutes, stirring often. Add the capers and Tabasco. If the sauce is too thin, mix the arrowroot with 1½ tablespoons cold water until well blended. Stir into the sauce and bring to a boil. Simmer, stirring, until thickened. Ladle the meat and sauce into heated individual soup plates.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main 4 fresh pig's feet

    ]]>     Coarse kosher salt

    ]]>     1 teaspoon Herbes de la Garrigue (page 8) or herbes de Provence

    ]]>     2 pounds cleaned tripe

    ]]>     3 tablespoons white wine vinegar

    ]]>     1½ cups sliced carrots

    ]]>     1½ cups sliced onions

    ]]>     ¾ cup well-washed sliced leeks

    ]]>     ¼ cup sliced celery

    ]]>     Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string

    ]]>     1 bottle (750 ml) dry white wine

    ]]>     1 tablespoon tomato paste

    ]]>     ¼ teaspoon saffron threads

    ]]>     ¾ cup flour

    ]]>     1 teaspoon vegetable oil

    ]]>     ½ pound jambon de Bayonne, prosciutto, or Serrano ham, cut into 3/8-inch dice

    ]]>     1½tablespoons finely chopped fresh garlic

    ]]>     3 tablespoons chopped fresh flat-leaf parsley

    ]]>     3 tablespoons drained nonpareil capers

    ]]>     ¼ teaspoon Tabasco or more to taste

    ]]>     1 to 2 teaspoons arrowroot (optional)

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