Text 23540, 122 rader
Skriven 2012-04-09 22:24:00 av JIM WELLER (1:123/140)
Ärende: blog 29
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This a chili but not chili as we know it...

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     Title: Tripe Chili
Categories: Offal, Chili
  Servings: 6

  2 1/2 lb honeycomb or rumen tripe
    1/2 c  distilled white vinegar
           For the Chilies:
      3    whole Ancho, Pasilla, or
      2    whole New Mexico red,
    California, Costeno, or
    Choricero chiles, seeded,
    torn into rough
      1    inch pieces
      1    whole Cascabel, Arbol, or
    Pequin chile, seeded, and
    torn in half
      1 qt meat broth (chicken, pork,
    or beef)
      2    whole anchovy filets
      2 ts soy sauce
      2 ts Worcestershire sauce
  1 1/2 TB whole cumin seeds, toasted,
    then ground
  1 1/2 ts whole coriander seeds,
    toasted, then ground
      2    whole cloves, toasted and
    ground
    To Assemble:
    1/4 c  vegetable oil
      1 lg yellow onion, diced fine
      3    fresh Thai bird chiles or 1
           jalapeno, finely chopped
      4 sm cloves garlic, minced
      1 TB dried oregano leaves
     28 oz can crushed tomatoes
      2    (28 oz) cans beans (pinto,
    kidney, white beans or a
    combination)
      2    bay leaves
      2 TB cider vinegar, plus more to
    taste
      2 TB vodka or bourbon
      1 TB dark brown sugar
    Optional Garnishes:
    Scallions, sliced fine
    Cheddar, Jack, or Colby
    cheese, grated
    Sour cream
    Jalapeno or poblano peppers,
    diced and seeded
    Onion, diced
    Avocado, diced
    Saltines or Fritos

In a large pot, combine the tripe and vinegar. Add enough water to
cover the tripe by 2 inches. Bring to a boil, then reduce to a
simmer and cook until the tripe is tender, about 1 1/2 hours, adding
more water as needed.

Remove the tripe with a slotted spoon and allow to cool. Slice the
tripe into 1-inch strips and set aside. Tripe may be par-cooked in
such a way several days beforehand and refrigerated until ready to
use.

Add dried chiles to large heavy-bottomed Dutch oven or stock pot and
cook over medium-high heat, stirring frequently, until slightly
darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow
to smoke. Remove chiles to small bowl and set aside.

Bring 1 cup of broth to a boil over high heat in a medium saucepan.
Reduce to a simmer and add toasted chiles and cook until chiles have
softened and liquid is reduced by half, 5 to 8 minutes. Transfer
chiles and liquid to blender, add anchovy, soy sauce,
Worcestershire, cumin, coriander, and cloves, and blend at high
speed, scraping down sides as necessary, until completely smooth
puree is formed, about 2 minutes. Set chile puree aside.

Heat oil in large Dutch oven or heavy-bottomed stock pot over medium
heat until shimmering. Add onions and cook, stirring frequently,
until softened but not browned, 6 to 8 minutes. Add fresh chiles,
garlic, and oregano and cook, stirring frequently, until fragrant,
about 1 minute. Add chile puree and cook, stirring frequently and
scraping bottom of pot until chile mixture begins to fry and leaves
a coating on bottom of pan, 2 to 4 minutes. Add remaining meat
stock, sliced tripe, crushed tomatoes, beans along with their
liquid, and bay leaves. Bring to a simmer. Reduce heat to lowest
possible setting, and cook, with cover slightly ajar, for about 1
1/2 hours, adding water if necessary to keep beans and tripe mostly
submerged (a little protrusion is ok).

Add vodka (or bourbon) and brown sugar, and stir to combine. Season
to taste with kosher salt, ground black pepper, and additional
vinegar.

Serve immediately, or for best flavor, allow to cool and refrigerate
overnight, or up to 1 week in sealed container. Reheat, and serve
with desired garnishes.

I like tripe in my chili. I just do. I feel I need not explain my
preference for tripe in my chili. Not to chili purists, not to
anyone. Too many people make chili in too many different ways for
any one recipe to reign supreme. - Chichi

Posted by: Chichi Wang
From: Serious Eats

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Cheers

YK Jim


... For every grain of rice you waste the farmer sheds a tear.

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