John Asbaty Of Panozzo S Takes Honeycomb Tripe From Funky To Fresh

The Chef: John Asbaty (Panozzo’s Italian Market)The Challenger: Jonathan Zaragoza (Masa Azul)The Ingredient: Honeycomb tripe

“It’s pretty rich, but it’s balanced by those light, fresh elements,” Asbaty said. “The sausage isn’t hugely tripe-forward, but I think you get it at the end.” He’s sold some of the sausage in the store already, and froze the rest, which he served at the Key Ingredient Cook-Off on May 3.

Sausage

Cover the roasted pork bones with the water by several inches and bring to a simmer. Skim any foam that rises to the surface, add the rest of the ingredients and simmer gently for six to eight hours or overnight. Strain the stock, combine with whatever tripe stock was left from the braised tripe and reduce until the stock coats the back of a spoon and is very full flavored. Season to taste.

Small handful of pea shoots Small handful of baby red veined sorrel 2 tablespoons red wine pickled carrots, plus 2 tablespoons of the pickling liquid Shaved radishes, greens reserved for pesto Coarse sea salt 2 tablespoons extra virgin olive oil