Tripe with filet of veal and asparagus crisps

Tripe with filet of veal and asparagus crisps

Ingredients:
(for 4 people)


For the tripe
First stage
- 1 carrot
- 1 onion
- 2 celery sticks
- 1 bouquet garni
- 1 tomato
- 400 g uncooked veal tripe (cleaned)
- 20 g white wine vinegar
- 20 g coarse salt
- 3 l cold water
Second stage
- 1 carrot
- 1 onion
- 2 celery sticks
- 1 bouquet garni
- 1 tomato
- Cold-pressed olive oil for sautéing the vegetables
- 3 l veal stock (unsalted)
- 100 g veal sauce
- A few grams of xantana if required
- Salt and pepper

For the filet of veal
- 500 g filet of veal (cleaned)
- Olive oil and butter for sautéing
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 clove of garlic
- Salt and pepper
- Maldon salt
- 160 g veal sauce
- 2 large white Terlano asparagus
- 100 g panko breadcrumbs

For the asparagus crisps
- 2 large tips of white Terlano asparagus
- A spoon of golden syrup

For the vegetables
- 200 g white Terlano asparagus purée
- 200 g hop sprouts (cleaned)
- Cold-pressed olive oil and salt and pepper for sautéing

 

Preparation:

The tripe
First stage
Boil up all the ingredients in a big pan and leave to simmer for twenty minutes. Remove the tripe from the stove and leave to cool in its own juice. When it is cold, strain and cut into small pieces (approx. 0.5 x 3 cm).
Second stage
Clean and chop the carrot, onion, celery and tomato. Sauté in oil, add the tripe and braise at low heat for a few minutes. Add the veal stock, sauce and bouquet garni and leave to simmer at very low heat for about three hours.
Remove the tripe, thicken the sauce, season. Use a little xantana for additional thickening as required. The finished sauce should be fairly thick. Warm the tripe in its sauce before serving.

The filet of veal
Cut the asparagus tips to length (approx. 7 cm) and put on one side to make the crisps.
Slice and dry the remaining asparagus. When completely dry, mix with panko breadcrumbs to make an asparagus powder.

Wrap the filet of veal in cling film and foil to preserve the cylindrical shape of the meat.
Cook in a slow cooker at 65°C for about twenty minutes (depending on the size of the filet).
The  filet must have an internal temperature of 51°C.
Remove the film from the filet and allow to rest in a moderately warm oven for about ten minutes.
Before serving, salt and pepper the filet, sauté with oil, butter, thyme and garlic, remove from the pan and dust with asparagus powder. Cut the filet into four medallions and serve with Maldon salt.  

The asparagus crisps
Finely slice the two asparagus tips lengthwise, coat in golden syrup and dry until crisp.

The vegetables
Slightly warm the white asparagus purée.
Briefly sauté the hop sprouts with oil, salt and pepper.

How to serve
Form a stripe of asparagus purée across a deep plate.
Place the tripe in the middle of the plate, add the filet, and garnish with the hop sprouts and asparagus crisps.


Norbert Niederkofler (2 Michelin stars) - Ristorante St. Hubertus

Nova Domus

Nova Domus

"The ruined castle towering over the entrance to the village and dating back to 1206 is a majestic sight. Equally powerful and complex is our noble cuvée of Pinot Bianco, Chardonnay and Sauvignon Blanc. This distinct Terlano cuvée embodies all the strengths of the region in a full-bodied multifaceted mineral wine that takes years of aging in the bottle to achieve its full potential."
Rudi Kofler

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