DISHES UNDER $10
Buttered Beef Tripe Pasta Under $10
Automata Sous Chef James Tai channels his Cantonese heritage and gives it an Automata edge – taking a brown butter pasta to offally-good new heights. Tripe is the edible lining of a cow’s stomach and can be prepared in a variety of ways – it can have a chewy texture and like other offals, be heavy in minerality which should be considered in its preparation. To reduce minerality, James blanches the tripe in ginger and water and then braises with browned butter and a marinade of spices, salt and sweetness. Tossed together with fresh made pasta, seasoned with lemon juice and finished with shaved macadamia – it’s tripe done right.
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