Offally good sandwich
Entrails and organs are an acquired taste with a very distinct smell. Instead of a straightforward braised dish, try adding them to a sandwich.
Prep time 2 hours + overnight setting + 2 hours infusion + 3 days fermentation
Cook time 3 hours + 4 hours simmering caponata purée
1 eggplant, roughly chopped
1 small red onion, peeled and finely chopped
10 large ripe tomatoes, roughly chopped 10g sea salt
5g freshly ground black pepper
2 cloves garlic, peeled and finely sliced 40g capers
50g tomato paste
75g sherry vinegar
» Sauté eggplant, red onion and tomatoes with sea salt, black pepper, garlic and capers.
» Add tomato paste and cook until fragrant. » Deglaze with sherry vinegar and cook until vegetables are soft.
» Blend vegetable mixture into a smooth purée.
80g tapioca starch
30g togarashi pepper
3g black pepper
1 onion, roughly cut
1 carrot, roughly cut
1 fennel, roughly cut
50ml white wine
2 bay leaves
300g tomatoes, chopped
2 litres water
1 honeycomb tripe cottonseed oil (alternatively, vegetable oil) 20g caponata purée
» Mix tapioca starch, salt, togarashi pepper and black pepper to make tripe flour.
» In a pan, caramelise onion, carrot and fennel, then deglaze with white wine.
» Add rosemary, thyme, bay leaves, tomatoes and water, then simmer mixture for 1 hour.
» Add tripe and simmer for another 1 hour. » Remove tripe and allow tripe to cool before cutting into 1cm-thick slices.
» Coat tripe slices in tripe flour, then fry in 160°C cottonseed oil.
(refer to Roasted bone marrow, braised oxtail and beef fat bread crumbs recipe)
braised ox tongue
350g brown sugar
20g juniper berries
2 garlic cloves
1 sprig of rosemary
3.5 litres water
1 ox tongue pomace oil
1 carrot, roughly diced
1 leek, roughly diced
1 stick of celery, roughly diced 1 medium onion, roughly diced 3 bay leaves
1 sprig of thyme
5 garlic cloves
2 litres red wine
3 litres beef stock
» Make brining solution by dissolving and mixing salt, brown sugar, juniper berries, garlic cloves and rosemary in water. Add ox tongue and brine for 24 hours.
» Take out ox tongue and lightly rinse.
» Heat up a large stock pot with a little pomace oil, then cook carrots first. When carrots start to brown, add remaining vegetables and cook until caramelised.
» Add bay leaves, thyme, garlic cloves and brined ox tongue, then cover with red wine and reduce by ½.
» Add beef stock and bring mixture to a boil, then reduce to low heat and simmer gently until ox tongue is cooked, about 3-4 hours. Insert a pin into the tongue – the pin should pull out with little to no resistance. » Take mixture off the stove and allow the ox tongue to cool in the liquid.
» Take ox tongue out of liquid and wrap in cling film to get a straight tube shape. Allow to set in the fridge overnight.
» Unwrap ox tongue and slice thinly with a meat slicer or sharp knife. Set aside.
1 cinnamon stick
5g mustard seed
2 star anise
250ml Chardonnay vinegar 200g honey
1kg cucumber, sliced into 1cm-thick rounds » Gather spices in a cheese cloth and tie in a bundle.
» Bring vinegar, honey and water to a boil on medium heat in a pot. Remove pot from heat, then add spice bundle and infuse for 2 hours.
» When pickling liquid has cooled, store with cucumbers in a jar and ferment at room temperature for 3 days.
assembly salt, to taste freshly cracked Sichuan peppercorns, to taste sourdough bread, as desired lettuce, as desired red or white wine vinaigrette, as desired sliced shallots, as desired
» Heat oxtail sauce, then add the oxtail and glaze.
» Fry tripe and season with salt and Sichuan peppercorns.
» Grill your sourdough bread, then spread caponata purée.
» Lightly dress lettuce in vinaigrette, then place on bread.
» Top with sliced tongue and braised oxtail, then garnish with pickled cucumber and sliced shallots. Finish with fried tripe and serve.