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The typical lemusan taste of the «Tripes à la mode de Senpuav» comes from the combination of tripe with bacon, thyme, rum and lime-juice.

Tripes à la mode de Senpuav

Tripe with thyme, bacon, rum and lime

On a rainy morning in May 2008, Hektor Maille got an urgent assignment from his unusually tense Secret Service boss to track down Professor Koslow, who had been kidnapped from his home in Bitasyon Francelle (the conversation with his boss). At this point, the secret agent had simply no inkling that his mission to find the vanished professor would last several months and take him halfway around the world. However, before he embarks on the assignment, he allows himself to be spoiled by his talented cook, Odette Sissay, with an excellent meal, which, among other dishes, includes «Tripes à la mode de Senpuav».

Tripe is not quite tripe

The problem with tripe recipes is that the stuffed intestines are sold by the butcher in a more or less pre-cooked form, sometimes in big pieces, but often also in readymade strips. The following recipe uses cellular tripe that has been cut into strips by the butcher and is almost ready to eat. But, of course, the recipe can be modified for tripe that requires a longer preparation time. One can also experiment with the herbs or with the amount of chillies used, depending on how spicy one wants the dish to be. This recipe is of the tripe preparation that Odette cooked for her boss. The typical lemusan taste of the «Tripes à la mode de Senpuav» comes from the combination of tripe with bacon, thyme, rum and lime-juice.

Ingredients (for 2 persons)

400-500 g beef tripes, pre-cooked and cut into stripes

2 tablespoons olive oil

3 tablespoons parsley, finely chopped

4 pods garlic, grated or pressed

60 g smoked bacon cubes

3 tomatoes, finely chopped

1 teaspoon salt

1 dl water

1 onion, finely chopped

1 carrot, cleaned and chopped into round, finger-thick pieces

1 small, hot, red chily, de-seeded and finely chopped

4 twigs fresh thyme thyme

2 bay-leaves

5 tablespoons brown rum (e.g. Fiol)

Juice of 2 limes (or you can add lime juice while eating)

Preparation

  1. Warm the oil in a heavy-bottomed pan. Sautee parsley, garlic and bacon on medium heat for 5 minutes.
  2. Add tomatoes, salt and 1 dl water and bring to a boil, reduce heat and stir for 5 minutes.
  3. Add onions, carrot pieces, chilly, thyme, bay leaves and rum and cook for 5 minutes.
  4. Add tripe, bring to a boil, reduce heat to minimum, close the pan with a lid, and cook for a good 40 to 60 minutes, or longer (the preparation time depends on how long the tripe has been pre-cooked). Stir from time to time.
  5. Remove lid and cook for a further 5 or 10 minutes until the dish reaches the required consistency. Sprinkle salt.
  6. Finally, squeeze a substantial dose of limejuice over the tripe, or serve with quartered limes. The lime soon lends the tripe’s dark earthy tone a light note. The dish can be served with rice (that should be somewhat dry) or jacket potatoes.
Tripes are sold by the butcher in a more or less pre-cooked form, sometimes in big pieces, but often also in readymade strips.

More about the travel adventure of Secret Agent Hektor Maille:

The whole menu, Odette Sissay cooked for Hektor Maille the eve of his mission:

First Publication: 15-11-2008

Modifications: 20-1-2009, 9-1-2010, 18-6-2011, 13-11-2011, 10-12-2011