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Ingredients


1 lb of beef tripe
4 ounces of dried figs
1 ounces of white wine vinegar
1 ounce of simple syrup
2 each green zucchini
2 ounces of fresh pearl onions 2 ounces of citrus jus
1 cup of fresh grated Parmesan cheese
1 cup of canola oil
1 cup of all purpose flour
1 cup of bread crumbs
2 whole eggs
sea salt and black pepper
Chopped onion,celery and carrots

Fig mustard filled fried beef tripe on steam vegetable "mosaic", Parmesan crisps, citrus broth


Preparation


For the Parmesan crisps:
In hot non stick skillet dusted with the grated Parmesan cheese, let it melt and turn over toasted and then let it cool down at room temperature, keep it on site.
For the fig mustard:
Soaked the dried figs in the vinegar add the simple syrup and simmer until the figs are completely dissolve in the liquid, processed and pass to a fine sieve; keep on site.
Wash and clean the tripe boiled in a salt water and chilled, then cut in regular square pieces, spread the fig mustard on topped with another piece breaded with flour,egg wash and bread crumb fried it in the oil and then dried it over a paper towel, reduce the citrus juice with the cut it , pearl onions, bell pepper and green zucchini. In the center of the plate present the fried tripe with the vegetable citrus broth, garnished with the chunks of Parmesan crisps around.