Tripe Consommé
Geoduck, Preserved Lemon, Chives, Calamansi Lime Juice, and Sherry Vinegar
Chef Jamie Bissonnette of Toro | Boston
Adapted by StarChefs | october 2019
INGREDIENTS:
Stock Sachet:
6 black cardamom pods, crushed
3 bunches thyme
1 bunch parsley
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon onion seeds
2 cloves garlic, peeled
Stock:
Stock Sachet
10 pounds honeycomb tripe
3 ounces thinly sliced galangal
200 grams Ibérico ham trimmings
4 stalks lemongrass, thinly sliced (white part only)
1 small knob ginger, thinly sliced
2 onions, thinly sliced
Bouillon:
3 ounces galangal, thinly sliced
3 stalks lemongrass, thinly sliced and pounded (white part only)
2 fresh dates, pitted
2 onions, halved, brûléed
One 1-inch knob ginger, peeled
2 pods star anise
8 black cardamom pods, crushed
1 teaspoon crushed black peppercorns
4 sprigs thyme
1 bay leaf
2 whole cloves
1 bunch parsley
1 leek (green part only)
3 tomatoes, crossest chopped
2 pounds carrots, thinly sliced
8 ounces daikon radish, thinly sliced
4 ounces lemon confit, coarsest chopped
3 gallons brown chicken stock
Sea salt
Consommé:
2 carrots, finely chopped
½ onion, finely chopped
½ rib celery with leaves
2 leeks, thinly sliced (green part only)
2 tomatoes, diced small
1 ounce thinly sliced galangal
2 black cardamom pods, crushed
1 sprig parsley
4 Szechuan peppercorns
16 egg whites
Sea salt
Geoduck:
1 geoduck clam (in-shell)
1 ounce rice vinegar
To Assemble and Serve:
Small diced lemon confit
Finely chopped chives
Borage flowers
Korean red pepper threads
Calamansi lime juice
Grape seed oil
Fresh wasabi
Grated lemon zest
White soy sauce
Sherry vinegar
METHOD:
For the Stock:
In a stockpot, combine all ingredients and 3 gallons water. Bring to a boil, decrease heat, and simmer 2 hours, skimming impurities from surface every 10 minutes. Drain, reserving tripe and half the cooking liquid separately.
For the Bouillon:
In a stockpot with reserved tripe and cooking liquid, combine all ingredients (do not salt). Bring to a boil, decrease heat, and simmer 3 hours, skimming impurities from surface every 10 minutes. When tripe is very tender, remove, cool, and cut into 1-inch squares. Reduce liquid until Bouillon is intensely flavorful. Strain through a chinos and season with salt.
For the Consommé:
In a food processor, combine carrots, onion, celery, leeks, tomatoes, galangal, cardamom, parsley, and Szechuan peppercorns; purée. To a stockpot over medium heat, add purée, egg whites, Bouillon, and 1teaspoon salt. Stir until raft sets. Decrease heat and simmer 35 minutes. Remove from heat and set aside 15 minutes. Gently ladle Consommé into a coffee filter or cheesecloth-lined chinois set over a heatproof, nonreactive container. Season with salt.
For the Geoduck:
Bring a large pot of water to a boil. Prepare an ice bath. Blanch clam 45 seconds; shock. Pry open shell and pull meat out, discarding shell. Peel off outer membrane, halve lengthwise, and discard viscera. Rinse geoduck with cold water and rub with rice vinegar.
To Assemble and Serve:
In a small saucepan, gently heat 1 serving tripe with small amount of Consommé. When hot, transfer to a brandy snifter. Garnish with lemon confit, chives, borage, and pepper threads. Thinly slice Geoduck and arrange on a serving plate. Place a little wasabi to the side. Finish with zest, soy, and Sherry.
