Page 2 of 2
Smoked tripe and fried pig ear with butter bean–okra ragoût
• 2/3 pound tripe
• 2 pig ears, smoked if possible
• 1/2 pound okra, sliced in half-inch pieces
• 1 cup pink-eyed Peas
• 1 cup butter beans
• 1/2 cup sliced spring onion tops
• 1 head garlic, sliced in half
• 2 bay leaves, bruised
• 2 tablespoons butter
• 1 tablespoon neutral oil
• Juice of 1/4 lemon
• Salt and pepper
Combine pig ears, head of garlic, bay leaves, and a generous amount of salt and pepper in a pot. Cover in water and braise in a 350-degree oven for at least two hours. If braising for longer, reduce the heat to 300 for three hours or 250 for four hours.
Wash tripe thoroughly and dry, either by hanging or by pressing with a towel. Smoke in a covered grill for about an hour, careful to keep the cut away from the heat. Cut the piece into quarters, cover in water or broth, if available, and braise in a 350-degree oven for at least two hours.
Drain pig ears, reserving stock. Slice as thinly as possible and deep fry in 350-degree oil for about four minutes, until very crisp. Season with salt.
Drain tripe and slice as thinly as possible.
Blanch peas and beans until tender in a pot of salted, boiling water. Once tender, remove immediately to an ice water bath.
In a large skillet with oil, sear okra over high heat on one side. Add 2 tablespoons butter and tripe, reduce heat to medium high. Deglaze with 1/4 cup reserved pig ear stock and lemon juice. Combine blanched peas and beans and turn off heat. Fold in onion tops at the end.
Serve each plate with a generous handful of fried pig ear on top.
Wild shrimp and ham hock broth with corn and corn purée
• 2 large wild shrimp, trimmed with shell removed and head on
• 4 ears of corn, cut from the cob
• 2 spring onions, sliced thin
• 2 smoked ham hocks
• 6 tablespoons butter
• Reserved pig ear stock
• Salt and pepper
Combine ham hocks, onion scraps, shrimp shells and corn cobs with reserved pig ear broth in a pot. Let steep for at least an hour, preferably longer. Drain and reserve.
Combine one spring onion, two cobs worth of corn, generous pinch of salt, and 2 tablespoons butter in a skillet, cooking over low heat until onions are translucent and tender. Barely cover in reserved stock, reducing slowly until almost gone. Purée the combination in a blender on high speed, adding 2 tablespoons butter. Pass through a sieve and set puree aside.
Sauté the remaining corn, onions, butter, and a generous pinch of salt in pan over medium heat until tender. In another pan, cover the shrimp in remaining stock and poach over very low heat, turning once.
Serve in dish with corn purée, sautéd corn and poached shrimp. Cover with a cup or so of broth.
@TheGorgeousJR: "[It is] very inexpensive; we sell it at the shop. You can get it…
Where can you buy caul fat?
This looks amazing. However, I see a bell pepper on the counter, and bell pepper…
Love pork belly.
Some food just doesn't photograph well, even if it is tasty.