By Stéphane Reynaud
GIZZARDS, KIDNEYS, ft, BRAINS, TAILS... those and different cuts that we wouldn't often cook dinner, no matter if from loss of culinary wisdom or from worry, make up the good family members of offal. Offal is throughout us. It's there lurking on a pleasant butcher's exhibit, ready patiently for the opportunity to take centre level on our plates and shout loud and transparent: Tous a table?!
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Additional info for Book of Tripe: And Gizzards, Kidneys, Feet, Brains and All the Rest
Add a couple of raw potatoes cut in half and simmer the soup gently until they’re cooked, then remove and discard them before serving. Alternatively, add a little sugar and, if the soup is also too thick, some cream, milk, or water. 35 36 TECHNIQUES From a single piece of seafood to a simple swirl of cream, a well-chosen garnish transforms a soup, adding extra color, as well as texture and flavor. garnishing For some soups, a garnish is an essential component— the sour cream stirred into Borscht, for instance, or the cheese-topped croûtes served with French onion soup.
Herbs—fresh and dried For the rounded flavor and complexity they give to soups, herbs are invaluable. The more popular, such as parsley and chives, are available fresh all year round, but it’s handy to keep dried and frozen herbs on hand as well. They are generally more pungent than fresh, so use them sparingly. And keep an eye on expiration dates: frozen herbs will keep well for up to six months; dried for up to four. If you grow your own herbs, try drying or freezing them for use during the winter.
Remove the pan from the heat and whisk it in a cube at a time—the soup should become glossy and smooth. Do not reheat the soup or the butter will separate. ENRICHING with a flavored butter Flavored butters are an ideal accompaniment to puréed soups and bisques. They are also easy to prepare and work well with a variety of ingredients. Blend the flavorings of your choice into the butter, then place the butter on a sheet of wax paper and roll it tightly into a cylindrical shape. Chill it in the refrigerator or freezer until you’re ready to serve the soup, then simply slice it into rounds.