Dear Chef Bourdain;
Three days to make tripes les halle? Really? Sweet Bacchus’ Man-Boobs, this was a labor of love. Disgusting love, like those fat-fetish porn movies that hide in the way back of the naughty section. Shameful love, like wiping out a pint of Ben & Jerry’s by yourself while watching Syfy Original movies.
On day two, all I had to do was cook some chopped onions and garlic, then add the tripes, and the pork-bucket with some of the reserved cooking liquid. Then when the mixture was warmed up, add in the rest of the liquid. Only, over night the pot of tripes had congealed into a solid mass. I actually held it upside down and shook, and like a giant gut-cork, it didn’t even budge. I finally had to get MLF to poke it with a wooden spoon handle while I held it up. Even then it was highly resistant to emerging, like a giant disgusting breach baby.
When I finally got it into the pot, it was one solid lump of congealed guts. I turned the heat up to melt the liquids, but even that didn’t really do the trick. After about half an hour with all the cooking liquid mixed in, it got up to a boil and I was able to stir it up and break up most of the chunks. Delightful.
The sauteeing onions and garlic smelled delightful, like you might imagine. That lovely aroma didn’t last long though – in no time the smell of simmering offal had once again permeated the house. It wasn’t as bad as the night before, but it was still double-plus ungood. Even Assistant Chef Bourdain, normally ever-vigilant to help out by snapping up anything that hits the floor, turned his back on the hot-gut-pot.
It was a great relief when the combination had simmered long enough to take it off the heat, let it cool, and then put it in the fridge to marry the flavors overnight. A relief, and yet a dreadful step closer to the moment when I’d actually have to eat it.
The things I do for cuisine.