No Guts, No Glory or Got Guts and still no Glory- 10/20/12
DAY1 - Meat Preparation
Remember what I said earlier... go to an Asian store to get most of the ingredients. I bought my blood sausage at Dittmer's or you can go online to get them or you can skip them and replace them with hot Italian sausages..
Don't bother going to a Safeway, Lucky, or any regular groceries store, you are not going to find the stuff you need for this dish there. Tripe, pig trotters, and offal are abundant in Asian groceries store and you will see them as you walk in the meat section.
Ingredients:
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2 lb honeycomb tripe 2 lb feathered tripe 1 calf's foot ( I replaced it with pork trotters) Salt and pepper 2 onions cut in half + 1 onion, peeled and thinly sliced 1 lb pork belly 2 lb great Northern beans (I used only 1 pound) 1/2 lb Serrano ham scraps (I used smoked neck bones) |
1 bouquet garni 4 tbsp pork fat 4 garlic cloves, crushed 1 tbsp ground cumin 1 bag of baby carrots 1tbsp tomato paste 3 boudins noirs (Blood sausage) |
Went to store and got all the ingredients: Honey comb tripe, feather tripe, pork feet, Pork belly, and pig's ears.
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Close look at the tripe and pork trotters. |
Close look at the Pork belly and pig ears. |
Clean and rinse all the meat....
Bringing out the pots...
One for the tripe, one for the pig trotters, and the third pot for the pork belly and the pig's ears.
For the pot with the tripe add half an onion and salt mix with lots of water.
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For the pig trotters you will need to bring the water to a boil, skim all the scum, pour all he water, rinse the pork trotters and refill the pot with fresh water. Add some salt, bring to a boil, and reduce to a simmer for about 2 hours. |
For the pork Belly pot, bring the water to a boil and reduce to a simmer. Make sure to skim all the scum. Let it simmer for about 1 1/2 hour. Save the broth for later. |
Check your pots once in a while....and add water is it evaporating too fast.
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The pork Belly and Pig's ears are now ready. Pour all the water and put the meat on a large tray.
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Slice the pork bellies into thick slices. |
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Pour the water from the tripe pot into a colander. Drain the tripe and w hen the tripe are cooled off cut into slices.
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Slice the pig's ears and feather tripe.
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Remove the bone from the pig trotters, cut the meat into small pieces and throw away the bones. Allow all the meat to cool and refrigerate them. |
Put the beans into a large bowl and fill it with cold water. Let the beans soak overnight! |
Et voila you are done with all the prep Day 1!
All the prep work took me about 2hours + but it was not too difficult right? This is the most difficult part of the dish so if you are done with this first day it is a breeze after that.
Next.. Preparation DAY 2
