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Trips Provençales "en Croûte"

(Serves 4 people)  

Trips Provençales were the favorite dish of my ex-boss Victor Gotti, owner of famous Ernie's Restaurant in San Francisco. Our broiler man Walter Smith was the king of trips cookers. It takes soul to cook trips. 

Tools: Pastry pin- 2 gal. sauce pan- 1 qt. sauce pan- 4x6 in wide soup bowl -1/2 sheet pan

Ingredients:to convert -2 lbs. puff pastry sheet 1/4 thick, cut into 8 in. circles and frozen- 5 lb. honeycomb trips -2 gal. chicken stock - 2 pig's feet - 1 carrot -1 leek -2 lb. fresh tomato, peeled, seeded and chopped or tomato canned in juice -1T. chopped garlic -1 celery branch -1 tsp. chili flakes or cayenne pepper -thyme, bay leaf, parsley -salt to taste -3 oz. grated Parmesan cheese -1 egg

Steps: 1)Cut the trips into 1 x 2 inch strips. 2) Wrap vegetables and herbs in one cheese cloth bag and Wrap pig's feet in another cheese cloth bag. 3) Put the bags, trips, chicken stock, garlic and 1 oz of salt, in a large stockpot. 4) After 1 hour of cooking,  remove the two bags and drain the trips. Reserve the pigs feet. Discard the vegetables. 5)Add the tomatoes to the stock and let it reduce. 6) Carefully remove by hand all bones of the pig's feet and chop coarsely. 7)  Put trips and pigs feet into the stock to cook an extra 15 minutes.8)  Adjust the taste with salt and chili flakes. 9) Divide into 4 bowls. 10)Egg wash the pastry circles and sprinkle them with grated parmesan 11)Put the pastry circles on the 4 bowls and bake right away in a 450 degree preheated oven. Boiled potatoes are served with trips.

Chemistry: Soon to be built.

Wine recommendation: Marques de Caceres Rioja, Spain http://www.wine.com/shop/product_list.asp?shop=varietal,1565 

 

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