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Casseroled Cod Cheeks and Tripe

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rating

  • Current rating: 3.0/5
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2 ratings
prepare
cook
4
serves

INGREDIENTS

500 g cod tripe
1.5 L water, divided
8 cod cheeks
200 gr salted Ibérico belly pork
8 cherry tomatoes
Salt, as needed
Sugar, as needed
Black pepper, as needed
395 ml olive oil, divided
1 small bunch of parsley
1/2 garlic clove, peeled
3 hot chili peppers
4 slices white bread
16 sorrel leaves
16 rocket leaves
16 mizuna leaves
16 chive flowers
400.0 ml of Fish Stock for Casseroled Cod Cheeks and Tripe Magnifying_glass
150.0 ml of Cod Stock for Casseroled Cod Cheeks and Tripe Magnifying_glass

INSTRUCTIONS

  1. 1
    For Cod Tripe: Soak the tripe in 500 ml water for 24 hours. Drain and remove the skin. Cut into pieces measuring approx. 2x2 cm (0.8x0.8”) and place in a vacuum pack. Heat the steam oven to 92ºC / 198ºF and cook in 100% steam for 2 hours. Remove from the oven, cool in ice water and refrigerate.
  2. 2
    For Cod Cheek: Soak the cheek in 500 ml water in the refrigerator for 24 hours. Drain, remove any bones then place in a vacuum pack. Heat the steam oven to 92ºC / 198ºF and cook in 100% steam for 1 hour. Remove from the oven, cool and refrigerate.
  3. 3
    For Belly Pork: Using the electric slicer, cut the belly pork into slices 1 cm / 0.4” thick then soak in 500 ml water for 1 hour to remove the salt. Drain and cut off any yellowish, rancid parts. Cut the rest into dice measuring 2x2 cm (0.8x0.8”). Place in a vacuum pack and steam in the oven at 92ºC / 198ºF at 100% steam for 12 hours. Cool well and refrigerate.
  4. 4
    For Cherry Tomatoes: Place water in a pan and bring to the boil. Make a small cut at the top of the tomatoes. As soon as the water boils, blanch the tomatoes for 30 seconds. Transfer to a bowl of iced water. Peel and dress the cherry tomatoes in a bowl with a pinch of salt, a pinch of sugar, a little pepper and 3 tbsp. olive oil. Place on an oven pan and bake in an oven at 80ºC / 176ºF for 2 to 3 hours. Set aside, but do not chill.
  5. 5
    For Hot Pistou: Wash the parsley in cold water. Dry and chop coarsely. Cover with 350 ml olive oil and leave to macerate overnight. Next day, place in the blender with the salt, peeled garlic and hot chili peppers. Blend everything together until a fine texture is obtained, then strain through a fine strainer. Taste the resulting oil and correct the seasoning. Chill. Bread. Mix the fish stock with the cod stock in a skillet, and cut the bread into slices 1 cm / 0.4” thick. Place the bread slices in the stock and cook over a very low flame for 20 minutes. Drain and cut into 2x2 cm (0.8x0.8”) pieces. Return to the stock and set aside.
  6. 6
    For Salad Leaves: Pick the leaves and flowers from the kitchen garden and place in a container between sheets of absorbent paper.
  7. 7
    Share out the cod tripe and cheek, the Ibérico belly pork and the cherry tomatoes amongst four oven pans. Add a little cod stock and cover with film. Heat in a mixed oven for 5 minutes at 30% moisture. Place the cod stock in a pan and remove the pistou from the refrigerator. Season the salad leaves with table salt. Serve as shown in the photograph.

notes

By Chef Andoni Luis Aduriz

Chef's Remark: “Possibly one of the roundest dishes we have ever produced.  It combines tradition with the avant-garde, ingredients with concepts, homeliness with brand new ideas.”

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