Saturday, 28 March 2009

The succulent tripe of Ca L’Isidre.

Thursday 26th March 2009

As You Tripe It.


Finally Offal Club's tripe virginity has been shattered. A new offal cookbook and a couple of truly offalicious recipes brought the soft, delicate flesh of the cow's stomach lining (hmm - suddenly it doesn't sound so good....) to our table. Tonight it is tripe.

Our new favourite book is The Fifth Quarter by Anissa Helou.
Tonight was also a special affair as we inducted Simon Connolly. A local gastronome from West Didsbury.


Chef: Simon
Location: Jason's house

Members Present: Jason, Howie, Simon and Simon C.

Kidneys baked inside potatoes

(from ‘The Fifth Quarter’ by Anissa Helou)

4 large baking potatoes, washed and dried
4 Lambs kidneys, trimmed with the cores removed
Salt and pepper
Preheat the oven to 180/Gas Mark 4


Cut off 1/3 of each potato horiz
ontally choosing the knobbly side for the top third - the will eventually be the lid to cover the kidney with; the flatter bottom part will make it easier for the potatoes to sit straight on the baking sheet

Using a grapefruit knife, core out enough of the inside of the larger part of the potato to create a snug next for the lambs kidney. Season the inside of the cavity to taste, and place the kidney inside. Season the kidney.

Remove a little of the inside of the potato lid so that it sits flush on the bottom part. Season its inside to taste and place it over the kidney to cover. The
potato should still look like its whole. Prepare and fill the remaining potatoes in the same way.
Place the potatoes on a baking sheet, leaving a little space between each. Bake in the pre heated oven fir 1.5 to 2 hours, or until the potatoes are completely done. You can test for doneness by squeezing the potato to see if it gives.

Los succulentos Callos Ca D’Isidre (Succulent trip
e of Ca L’Isidre)

(from ‘The Fifth Quarter’ by Anissa Helou)

6 tbsp extra virgin olive oil

1 large onion finely chopped
1 head of garlic
1 ham bone
1 bouquet garni
150g Jabugo ham (or Serrano) sliced medium thick
150g thin chorizo
2 ripe tomatoes, peeled, seeded and finely chopped
1-2 dried chilli peppers, crushed fine
2 tsp Spanish smoked paprika
1 kg cooked tripe, half honeycomb and half regular, cut into pieces about 4cm square

2-3 tbsp flour
100 ml white wine





Put the olive oil in a large sauce pan and place over a medium heat . When the oil is hot, add the chopped onion and the garlic and cook, stirring occasionally, until golden,

Add the ham bone , bouquet garni, ham and chorizo and sauté for a minute or so. A
dd the tomatoes, chilli pepper and paprika and simmer for 5 minutes.

Add the tripe and sprinkle the flour all over . Stir well. Then add the white wine. Let it bubble for a minute or to then add 750 ml of water. Reduce the heat and simmer for 2-3 hours on the lowest heat. Stir occasionally especially towards to the end of cooking. The sauce should not reduce so much as thicken. If you feel the tripe is starting to stick remove from the heat.
When the dish cools, the sauce will set in a jelly. Re-heat it over a very low heat, adding a little water to loosen.

Served with strips of crispy pig skin (skin, salt, pepper, olive oil, in with the potatoes 45 mins from the end)


Wine: A refreshing little Condrieu.

Dessert: The usual last minute oversight left the Offaliates with Vanilla Carte D'or ice cream several months past its best eaten with KitKats. Because we are special.

Quotes of the night:
"We don't sell bones" Axons Butchers, Didsbury
"Not sure what kind of tripe it is, we just buy it in a big bag" Axons Butchers, Didsbury

Post offal entertainment: Wii Tennis, MarioKart Wii, Wii Baseball, an ambitious lesson in Left4Dead for Simon C

Excuses: Joel, Jon and Dan.

Next venue: At Dan's