After attending Johnson & Wales in 2004, chef Kevin O’Connell set out to explore his culinary passion and develop his skills interning at Ristorante Zeppelin ...
You can find Chef Kevin O'Donnell at The Salty Pig
by Chef Kevin O'Donnell
If you’re determined to eat (or cook) a little more adventurously in the new year, try this tripe recipe from Kevin O’Donnell. He gives the tasty protein (yes, it’s the lining of a cow’s stomach but it’s eaten all over the world) an Italian treatment by cooking it in a tomato sauce with plenty of aromatics to give it lots of rich flavor. Make like you’re in the old country and serve this dish over pasta or polenta with plenty of grated parmesan on top.