Recipe, Oysters in Escabeche, Ostras en Escabeche, Island Creek Oysters in a warm tabasco saffron emulsion, Jamie Bissonnette, Chef, Recipe, Toro, Coppa, Boston, MA, Massachusetts, local ingredients, Pig Ear Terrine, Tripe Stew, Tripe A La Collinsville, Garlic Blood Sausage, Veal Breast Ragu

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Tripe Stew - Tripe A La Collinsville

Recipe courtesy of chef Jamie Bissonnette of Toro and Coppa

“Tripe is one of my favorite food to eat and to cook. This recipe, from Toro, is very approachable, like a gateway tripe dish.” - Jamie Bissonnette


Serves 4 to 6 people



- 2 lbs honeycomb tripe

- 3 cups white wine

- Water

- 1 cup salt

- Chicken stock

- Sachet with mirepoix (onion, celery, carrot), coriander, fennel seed, mustard seed


- 4 shallots (julienne)

- 3 garlic cloves (sliced)

- 1 Anaheim peppers (julienne)

- 1 poblano pepper (julienne)

- 1 red jalapeno (julienne)

- 1 fennel bulb (brunoise)

- 1 x 10 oz can plum peeled tomatoes, crushed

- 5 cups Apple Jack Whiskey

- 1 sachet of caraway, coriander, fennel seed, mustard seed

- Espelette pepper to taste



1. Soak tripe in water with 1 cup of white wine for 3-12 hours.

2. Clean by scrubbing with blunt side of a French knife, rinse, and cover again in a pot of cold water with 2 cups of white wine, and 1 cup of salt.

3. Bring to the simmer. Turn off immediately, strain.

4. Return to pot, and cover the top of the tripe by 4 inches with chicken stock. Add sachet of mire poix, caraway, coriander, fennel seed, mustard seed. Bring to the boil, reduce to low simmer, cook for 5-6 hours with a tight fitting lid.

5. Cool tripe overnight in its liquid (cool in a metal container in ice, it will be easier to heat again).


1. Sweat shallots in olive oil in a tall stock pot.

2. While cooking shallots, bring the tripe back to the boil and strain. Reserve the braising liquid.

3. When the shallots are tender add garlic. Cook until garlic is translucent.

4. Add all three peppers, and fennel. Cook until tender.

5. Add the strained trip, sachet and apple jack. Reduce by half.

6. Strain the crushed tomatoes and add the tomato pulp. Reduce to simmer and cook for 45 minutes, rewetting with tripe braising liquid as needed. Thin to desired consistency with tripe liquid.

7. Finish with salt and Espelette pepper.

Note: tripe stew will keep, if cooled properly, for 7 to 10 days in refrigerator.


Pig Ear Terrine

Recipe courtesy of chef Jamie Bissonnette of Toro and Coppa


1 mould (keeps for 10 days in the refrigerator)


- 25 pig ears

- 3 quarts chicken or pork stock

- 3 cups soy sauce

- 2 cups mirin

- 1 cup lemon or Meyer lemon simple syrup

- 1 cup sake

- 1 sachet made up of:

- 1 stalk lemon grass (chopped)

- 2 pieces crystallized ginger

- 1 fresno chili

- 1 tablespoon coriander (toasted)

- 1 tablespoon Grains of Paradise

- 1 tablespoon fennel seed

- 4 cloves garlic


To Prepare

1. Clean ears of any hair. Lay into a 4 inch hotel pan with the sachet in the middle.  Season gently with kosher salt.

2. In a sauce pot, bring the chicken stock, soy, mirin, sake, and simple syrup to a simmer. Pour the hot liquid over the ears, being sure that the liquid covers by 1/2 inch.  Cover tightly with plastic wrap then with aluminum foil. Put into a 200 degree oven for 36 hours. Check periodically that it does not boil.

3. Check the ears with tweezers. They should just fall to pieces, but not shred. The cartilage should be just past al dente.

4. Cool the ears in the liquid to room temperature, then remove from the liquid.  Reduce liquid separately by 1/3. Layer the ears in a terrine mould lined with plastic wrap. Bring the ears 1/8 inch from the top of the mould. Pour the liquid and shake the mould to cover the ears. Fold plastic wrap over the top to seal. Press with 2 lb weight in the refrigerator overnight.

5. Remove the terrine from the terrine, change the plastic wrap, and store cool until ready to serve.

To Serve:

1. Cut the ears with a hot wet knife 1/4 inch thick.

2. Season with fleur de sel, fried garlic, and snipped chives. We serve ours with a Yuzu aioli, though any creamy and sour sauce would pair fine.

3. Garnish with mini red shiso leaves and ground sumac.



Watch a video of chef Jamie Bissonnette preparing Oysters Escabeche.


Ostras en Escabeche / Oysters Escabeche

Recipe courtesy of chef Jamie Bissonnette of Toro and Coppa


4 servings



- 12 Island Creek Oysters

- 1/2 cup Brut Cava

- 1/2 cup Champagne vinegar

- 1/2 cup grape seed oil

- 1/2 oz shallot (brunoised)

- 1/2 oz Rooibos Tea with Bergamot

- Sea salt (to taste)

Tabasco Emulsion

- 1 farm egg

- 1 cup canola oil

- 1 lemon juiced

- Pinch saffron

- 1/4 cup Godello (dry white wine)

- 1 garlic clove

- 2 tablespoons water

- Kosher salt (to taste)

- Tabasco (to taste)


- Sliced chives

- Cracked Grains of Paradise

- Esplette chili pepper

- Fleur de sel

- Chiffonade lovage

- Herb flowers (Arugula, Chive, Nasturtium, kale, borage, or Sicily)



1. Shuck Oyster until a bowl over ice. Save the shells.

2. Allow the oysters to sit for 20 minutes.

3. Lift the oysters out, strain the oyster liquid over the oyster. Repeat three times to clean any dirt or shell pieces.

4. Place into a 2 quart plastic container.

5. In a small sauce pot add vinegar, cava, and grape seed oil.

6. Bring to a simmer.

7. Add the tea, and remove from the heat.

8. Allow the liquid to steep with the tea for 10 minutes.

9. Strain the liquid through cheese cloth over the oysters, add the shallot brunoised.

10. Let cool overnight. Store in the liquid

Tabasco Emulsion

1. Put garlic, shallot and wine into a pot.

2. Reduce by half.

3. While reducing poach the egg for 3 minutes, remove from water and put into a Vita-mix blender.

4. Add the wine reduction and the saffron.

5. Blend on medium speed for 1 minute.

6. Slowly add the oil in a thin stream.

7. Season with lemon, Tabasco and salt.

8. Hold warm.

To Plate

1. Either use wet salt or ice on the plates to hold the shells.

2. Place 4 shells per person on a plate.

3. Put one oyster in each shell.

4. Put a small amount of the escabeche liquid in with the oyster.

5. Top with some Saffron emulsion, chive, grains of paradise, esplette, sea salt and lovage.

6. Garnish each one with a different flower, of mix of flowers.


Garlic Blood Sausage / Morcilla Secho

Recipe courtesy of chef Jamie Bissonnette of Toro and Coppa


Serves 4 to 6 people


- 6 lbs pork butt

- 3 lbs pork belly

- 8 tablespoons dextrose

- 1 teaspoon Espelette pepper

- 1 teaspoon chili flake

- 1 teaspoon Quatre d'espices (or cinnamon, mace, nutmeg, coriander all ground fine)

- 4 teaspoon prague powder #1 (curing salts)

- 3/4 cup non-fat dairy milk powder

- 6 cups fresh pigs blood

- 4 garlic cloves

- Hog casing (as needed)


1. Freeze meat grinder blades, plates, and threads with the loading until.

2. Working over ice grind pork butt through 1/4 inch plate.

3. Mix ground pork butt with diced  pork belly, garlic cloves and grind again through 1/8 inch plate.

4. With a wooden spoon mix in the dextrose, esplette, chili flake, quatre d'espices, prague powder, kosher salt to taste, and milk powder.

5. Mix thoroughly. Fry a piece in butter. Taste for seasoning, taking into account that you will add pigs blood which will make the farce more bland, and it will be served cold.

6. Adjust seasoning, add pigs blood.

7. 30 minutes before casing the sausage soak the hog casings in tepid water.

8. Thread the casing over the stuffer, and stuff the sausage, rolling 6 inch links.

9. Let the sausages rest in the refrigerator for 20 minutes before cooking.

10. Prick the sausages with a sausage needle.

11. Bring 4 gallons of water to a boil. Use a rondo or a pan with a large surface area, so the sausages will not be stacked while cooking.

12. When the water boils, turn off the heat.  Add the sausages and place a tight fitting cover.

13. Set a timer for 15 minutes.

14. Do not remove the lid while the sausages are steeping in the water and do not bring the water back to the boil.

15. The sausages are done when the internal temp is 165 degrees.

16. Cool on towels on a sheet tray.

17. When cold store in refrigerator or in a wine room (temperature controlled) and allow to dry for at least 3 days, and up to 3 months. The flavor will intensify over the course of aging.


1. Slice and serve cold. Slice 1/8-1/4 inch thick, leaving the casing on.

Note: If storing the sausages in a wine room, white mold may grow. This is a very good thing. If fuzzy white or any color mold starts to form, brush the sausages with Armagnac.


Veal Breast Ragu

Recipe courtesy of chef Jamie Bissonnette of Toro and Coppa


4 servings


Veal Breast

- 1 veal breast

- salt

- sugar

- fennel pollen

- chili flakes

- ground black pepper

- fennel seed


- 2 onions (sliced)

- 6 garlic cloves (crushed)

- 2 #10 cans of San Marzano tomatoes

- 2 cups red wine

- 1 fennel bulb (diced)

- 1 teaspoon fennel pollen

- 1 teaspoon chili flakes

- 1 sachet with (thyme, fennel seed, bay, coriander)


Cure Veal Breast

1. Cure veal breast with a 2:1 ratio of salt to sugar along with fennel pollen, chili flakes, ground black pepper, and fennel seed.

2. Cure all day or over night.

3. Confit until tender

4. Cool, remove tendons and bones.

5. Dice into 3/4 inch cubes.

6. Reserve.


1. Cook onions in extra virgin olive oil with proscuitto scrap.

2. Add garlic, chili flake and fennel pollen and sachet, sweat until tender.

3. Add diced fennel and cook until tender.

4. Add diced veal, and wine and cook out.

5. Add tomatoes and cook for 30 to 45 minutes.



Chef and co-owner Coppa and Toro in Boston, MA.


He’s making bold statements with small plate dishes.


South End


1704 Washington Street
Boston, MA 02118
T: 617.536.4300



Mon - Thu: 12pm - 2pm; 5:30pm - 10:15pm

Fri: 12pm - 2pm; 5:30pm - 11:45pm

Sat: 5pm - 11pm

Sun: 10:30am - 2:30pm; 5pm- 10:15pm


South End


253 Shawmut Avenue

Boston, MA 02118

T: 617.391.0902



Mon - Fri: 12pm - 4pm

Daily: 5:30pm - 12:45am


Recommended By

- Chef Matt Jennings of La Laiterie in Providence, RI

- Chef Ana Sortun of Oleana in Boston, MA



Photographs courtesy of Toro, Coppa and Jamie Bissonnette

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