Four days earlier, we were sitting in Incanto and being educated on tripe. It turns out there is more than one kind, and they all have different textures and appearances. The three most common types of tripe are smooth, honeycomb, and leaf tripe. Each variety comes from a separate chamber in a cow’s stomach. After hearing about the differing varieties and Chris’s upcoming plans for them, we found ourselves in our local H-Mart staring at packages of leaf tripe. I don’t think we would have paid attention to the individual varieties of tripe had Chris not been so excited about them and openly shared his enthusiasm. We picked up a package of leaf tripe and brought it back to work with. The leaves and their delicate white appearance are stunning and have us both intrigued and enamored. It’s nothing like the honeycomb tripe we’ve worked with in the past. Our goal is to retain the beautiful white leaves while creating something delicious. The first step was soaking it in a 5% salt brine; the second step is soaking in coconut water. Tomorrow we’ll see what happens next.
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