FusionChef.com
Trips
Provençales "en Croûte"
(Serves
4 people)
Trips
Provençales were the favorite dish of my ex-boss Victor Gotti, owner of famous
Ernie's Restaurant in San Francisco. Our broiler man Walter Smith was the king
of trips cookers. It takes soul to cook trips.
Tools:
Pastry pin- 2 gal. sauce
pan- 1 qt. sauce pan- 4x6 in wide soup bowl -1/2 sheet pan
Ingredients:-
to convert -2
lbs. puff
pastry sheet
1/4 thick, cut into 8 in. circles and frozen- 5 lb. honeycomb
trips
-2 gal. chicken stock
- 2 pig's feet
- 1 carrot
-1 leek
-2 lb. fresh
tomato, peeled, seeded and chopped or tomato canned in juice
-1T. chopped garlic -1
celery branch -1 tsp. chili flakes or cayenne pepper
-thyme, bay leaf, parsley -salt to taste
-3 oz. grated Parmesan cheese -1 egg
Steps:
1)Cut the
trips into 1 x 2 inch strips.
2)
Wrap vegetables and
herbs in one cheese cloth bag and Wrap pig's feet in another
cheese cloth bag.
3)
Put
the bags, trips, chicken stock, garlic and 1 oz of salt, in a large stockpot.
4)
After
1 hour of cooking, remove the two bags and drain the trips. Reserve
the pigs feet. Discard the vegetables. 5)Add the tomatoes
to the stock and let it reduce.
6) Carefully
remove by hand all bones of the pig's feet and chop coarsely. 7)
Put trips and pigs feet into the stock to cook
an extra 15 minutes.8)
Adjust the taste with salt and chili flakes. 9)
Divide into 4 bowls. 10)Egg
wash the pastry circles and sprinkle them with grated parmesan 11)Put
the pastry circles on the 4 bowls and bake right away in a 450 degree preheated oven.
Boiled potatoes are served with trips.
Chemistry: Soon
to be built.
Wine
recommendation: Marques de Caceres Rioja, Spain http://www.wine.com/shop/product_list.asp?shop=varietal,1565
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