White tripe toast
The inspiration for this recipe comes from the book Black Smoke by Jord Althuizen. Here he makes a Pinxtos of grilled black tripe with smoked foie gras.
Since not everyone is equally fond of black tripe, I use the white variant here. With a grilled apple as a base and the raw leek as a topping, this dish has a nice, balanced taste.
- 2 white tripe
- 1 stick brook
- 1 leek
- a jar of faux grass
- 1 apple
1. Prepare the BBQ for immediate grilling. You do this by filling the entire BBQ with coal.
Let the BBQ come to about 200 ° C.
In the meantime, cut the leek into very thin strips (julienne) and put them in a jar.
Make thin toasts from the baguette and set them aside.
2. Place the tripe on the grid and grill them, turning them regularly, until they are nicely cooked.
Remove the core from the apple and cut it into thin slices.
3. Let the white tripe cool down for a while, grill the French bread toast until they are nice and crispy and the apple slices until they are a bit softer and have nice grill lines.
4. Cut the white tripe into slices about a cm to a half cm thick. Place a slice of grilled apple on a toast with a few slices of white pudding above.
Scoop some faux grass over the rumen and top with some raw leek.