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An offaly good dinner at the Astor Center - P13

by Jonathan M. Forester, Posted Mar 10th 2008 @ 5:05PM


Tripe coming out of the fryer.


Fritto of honeycomb tripe with picholine olives and marjoram. The tripe braised for hours with vanilla beans and was then lightly battered and deep fried. It was served in paper cones and sprinkled with a bit of ground olives and marjoram, sweet, deep, and warm tasting like the end of a summer day, cooked up with a slightly al dente texture that gave a nice and tender crunch to the teeth.




Filed Under: Head to Tail, Offal

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