Milk Tripe | Norbert Niederkofler

Norbert Niederkofler | Milk Tripe

Ingredients for 4 people

For the Tripe

• 500 g tripe
• 1 l fresh whole milk
• 250 ml water
• Marjoram to taste
• Rosemary to taste
• Thyme to taste
• Garlic to taste
• Bay leaves to taste
• Juniper berries to taste
• Salt and pepper to taste

For the hay milk

• 500 ml fresh whole milk
• 200 g hay

For the milk skin

• 1l fresh whole milk
• 10 g milk powder
• 20 g milk protein

For the croutons

• 100 g sourdough bread
• Butter to taste
• Rosemary to taste

For the black pudding

• 1 black pudding sausage
• 1 green granny smith apple
• Butter to taste

Procedure

For the tripe

Drain tripe 3 hours in cold running water.

Prepare flavored milk by letting it simmer 10 minutes.

Combine tripe and let simmer 3 hours, cool.

Separate tripe from liquid and strain. Preserve both.

Bring the strained tripe cooking liquid to a boil and reduce by 1/3, cool.

For the hay milk.

Combine the two ingredients cold, let stand 6 hours at +4C under vacuum.

Strain.

For milk skin.

Cold mix the 3 ingredients and let stand 12 hours at +4ºC.

Strain and let simmer slightly, allowing the skin to be created.

Remove with the help of baking paper and sprinkle with hay milk, keeping it moist.

For the croutons

Cut into cubes and toast in a pan with butter and rosemary.

For the black pudding

Boil the black pudding 4 minutes. Cool and cube.

Cut the apple into 0.5cm cubes.

Brown the black pudding, add apple and croutons and adjust flavor.

Dish composition

Cut tripe into chiffonade. Brown in butter and toss with its base and herbs. Arrange in the center of the dish: black pudding, milk tripe, milk skin, white currants, herbs and flowers.

Cover photo by Daniel Töchterle