Tripe & Trotter Ragu with papardelle, Avalon Restaurant, West Chester, PA
Very few Italian restaurants mess around with tripe, the cleaning process enough is tedious and time consuming enough. At Avalon Restaurant, just outside of Philadelphia, chef John Brandt-Lee does a tripe and trotter (aka, pig's foot) ragu that is a three-day process. He starts by cooking the trotter and cleaned tripe together for several hours with mirepoix, vanilla beans and water. The mixutre is then refrigerated overnight allowing the gelatin from the trotters to coagulate around the tripe and trotter meat.
The next day, the tripe is cut up and the trotters picked of the meat. Then he sautés onions, carrots, garlic and fennel until soft, deglazes with red wine, crushed tomatoes and chicken stock and adds the tripe and trotter meat. This mixture is braised stovetop for a few hours at low temp then refrigerated again overnight for more flavor. To order, shallots, garlic and thyme are sauteed with oil and butter, then are deglazed with red wine and reduced before adding the ragu. Handmade papardelle are tossed in and the dish is finished with herbs.
Total time: three days