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Blood and Guts Extravaganza

January 10, 2011 2 comments

Dear Chef Bourdain;

Just as your recipe in the book says, I got some funny looks while gathering the ingredients for “Tripes Les Halles”. There’s a Mexican grocery in Pasadena called “Super King” where they sell pretty much every part of the animal imaginable, and some far closer to unimaginable.  One of the butchers there actually argued with me, “No, you don’t want to eat that.” But I do!

I didn’t convince them to give me a pig’s heart – and I had to pantomime a beating heart to convince them I really meant it, even though “corazon de puerco” was, I thought,  close enough to correct to be understandable. When they realized what I wanted, they said, “No, no no, we don’t sell that. No.” So yeah, no pig’s heart for me. But when I convinced them I really did want the ears, both kinds of tripe, and some calves feet, I figured I was ready.

So this is also an invitation to any L.A. area culinary adventurers who are ready to really try something unusual – I’m starting the three day process on Thursday, and I’ll be serving up Tripes Les Halles on Saturday night. If you’ve got the stomach and the palate for it – drop me a line, and you’re welcome to join us. Take some comfort in this, bold eaters, at least there’s no snout.

More pictures to come soon;

Davy

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