serves four
2 pounds apple, fresh and very sour
1 cup water
1 to 2 tablespoons sugar
3 sprigs fresh thyme
300 grams of apple-smoked bacon
salt and freshly ground pepper
Peel and dice the apples. Put the apples, water, sugar, and thyme into a large saucepan, bring to a boil, and then reduce to simmer for 20 minutes or until it is like a thick apple sauce. Cut the bacon into cubes. Fry the bacon until golden, then take 1 tbsp of the bacon fat and add to the apple sauce, season the applesauce with salt and pepper. Eat warm with rye bread.
bacon recipe courtesy of: Trina Hahnemann, The Atlantic, December 17, 2009?
Tag Archives: thyme
2896. GNOCCHI with BACON and SWEET PEAS
yields four servings
Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., "Easy Elegance," Big Daddy's House, Food Network
Kosher salt
1-pound package potato gnocchi
6 slices bacon, chopped
2 tablespoons minced garlic
2 tablespoons freshly chopped thyme leaves
2 tablespoons butter
1 1/2 cups frozen peas, thawed
Freshly cracked black pepper
1 lemon, juiced?Bring a large pot of salted water to a boil over medium heat. Add the gnocchi and cook for 5 to 6 minutes.
In a large skillet over medium heat add bacon and cook until slightly crisp. Discard the excess fat. Add the garlic and thyme and cook for 30 seconds. Drain the gnocchi and add it to the pan. Stir in the butter, then add the peas, a pinch of black pepper, and a pinch of salt and mix to combine. Add the lemon juice and allow flavors to blend. Taste and season with salt and pepper, if needed. Transfer the gnocchi to a serving bowl and serve.???bacon recipe courtesy of: Aaron McCargo, Jr., "Easy Elegance," Big Daddy's House, Food Network
2891. CHEESY CHICKEN BACON ROLLATINI
4 slices cheddar cheese
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.
To serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153
4 chicken breasts
1/2 cup baby spinach leaves
4 slices applewood bacon
1/4 cup olive oil
3 tablespoons apple cider vinegar
2 sprigs fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cloves crushed garlic
Night before cooking: combine olive oil, apple cider vinegar, fresh thyme, sea salt, garlic & black pepper in a Ziploc bag. Butterfly the chicken breasts and drop in bag. Seal and marinate in fridge for at least 6 hours and up to 24 hours.
Preparation: Take 1 butterflied breast of chicken and lay on cutting board. Lay 1 slice of cheddar cheese and 3 leaves of baby spinach inside. Starting at one end of chicken, roll tightly. Wrap 1 slice of bacon around outside and seal with a toothpick. Follow the same for the other 3 breasts. Preheat oven to 350 Degrees. Place 1 tablespoon butter in a baking dish and place in oven while preheating. Once preheated, remove baking dish (with melted butter) and place chicken rolls seam side down. Cook for 25-30 minutes until cooked through.
To serve: Remove toothpick and slice chicken rollatini.
bacon recipe courtesy of: Friends of Elsie, Borden Dairy, Dairy Farmers of America, Inc., 10220 North Ambassador Drive, Kansas City, MO 64153
2882. SPRING ONION CRESPELLE (CREPES) wiht BACON and MUSHROOM RAGU
yields four servings?
10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes.?
1 tablespoon olive oil?
1 red onion, finely chopped?
3 rindless bacon rashers, finely chopped?
100 grams fresh shiitake mushrooms, sliced?
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano?
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk?
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces
Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.
Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.
Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.
To serve, spoon the ragu into the crespelle and fold to enclose.
bacon recipe courtesy of: Kate Tait, delicious., May 2006?
10 grams dried porcini mushrooms, soaked in 1/2 cup (125ml) boiling water for 10 minutes.?
1 tablespoon olive oil?
1 red onion, finely chopped?
3 rindless bacon rashers, finely chopped?
100 grams fresh shiitake mushrooms, sliced?
200 grams Swiss brown mushrooms, sliced
1/2 teaspoon dried thyme or dried oregano?
1 cup (150 grams) plain flour
1 1/4 cups (310ml) milk?
3 eggs, lightly beaten
2 spring onions, very finely chopped
25 grams unsalted butter, chopped into 8 pieces
Remove porcini from their soaking liquid and finely chop, reserving liquid. Heat oil in a large deep frypan. Cook onion and bacon over medium-high heat for 4 minutes or until golden. Add all mushrooms and cook, stirring, for 5 minutes or until softened. Add porcini liquid and thyme, and simmer over medium heat for 1 minute or until liquid has almost evaporated. Season and keep warm.
Sift plain flour and 1 tsp salt into a bowl. Add milk and eggs, then stir until smooth. Pour through a sieve placed over a large jug, then stir in chopped spring onion.
Heat a large frypan over medium-low heat, add a piece of butter and melt until frothy. Pour in 1/4 cup batter, tilting the pan to create a thin crepe, and cook for 20 seconds or until almost set. Flip and cook for 15-20 seconds more, then invert onto a plate. Repeat with remaining butter and batter until you have 8 crespelle.
To serve, spoon the ragu into the crespelle and fold to enclose.
bacon recipe courtesy of: Kate Tait, delicious., May 2006?
2879. LAGER-STEAMED CLAMS with APPLEWOOD-SMOKED BACON
serves four
3 pounds steamer clams
1 12-ounce can lager
4 strips applewood-smoked bacon, chopped in half-inch chunks
1 medium onion, diced medium
3 large garlic cloves, minced
2 teaspoons fresh thyme, minced
sea salt and cornmeal for cleaning
Several hours before cooking, place clams in a large bowl; add cold water to cover, plus a few tablespoons of sea salt and a fistful of cornmeal to dislodge the sand in the clams. Let the steamers soak while refrigerating, changing the water mixture once or twice. Before cooking, rinse steamers under cold water, scrubbing the shells lightly with a stiff brush.
Heat a Dutch oven over medium heat. Add bacon and cook until lightly browned, about 5 minutes. Remove all but 1 tablespoon of bacon fat from pot.
Add onion to pot, and sauté until soft and translucent, about 3 minutes. Add garlic and thyme, sautéing 1 minute more. Pour in beer, and bring to a boil. Add clams and cover tightly; raise heat to medium-high, and steam 6 to 8 minutes, or until clams just open.
Use a slotted spoon to transfer clams, bacon and onion to individual serving bowls. Discard any unopened clams. Pour broth through a fine sieve into a medium bowl to remove any lingering sand.
Pour broth over clams and serve with crusty bread.
bacon recipe courtesy of: Laraine Perri, DRAFT Magazine
3 pounds steamer clams
1 12-ounce can lager
4 strips applewood-smoked bacon, chopped in half-inch chunks
1 medium onion, diced medium
3 large garlic cloves, minced
2 teaspoons fresh thyme, minced
sea salt and cornmeal for cleaning
Several hours before cooking, place clams in a large bowl; add cold water to cover, plus a few tablespoons of sea salt and a fistful of cornmeal to dislodge the sand in the clams. Let the steamers soak while refrigerating, changing the water mixture once or twice. Before cooking, rinse steamers under cold water, scrubbing the shells lightly with a stiff brush.
Heat a Dutch oven over medium heat. Add bacon and cook until lightly browned, about 5 minutes. Remove all but 1 tablespoon of bacon fat from pot.
Add onion to pot, and sauté until soft and translucent, about 3 minutes. Add garlic and thyme, sautéing 1 minute more. Pour in beer, and bring to a boil. Add clams and cover tightly; raise heat to medium-high, and steam 6 to 8 minutes, or until clams just open.
Use a slotted spoon to transfer clams, bacon and onion to individual serving bowls. Discard any unopened clams. Pour broth through a fine sieve into a medium bowl to remove any lingering sand.
Pour broth over clams and serve with crusty bread.
bacon recipe courtesy of: Laraine Perri, DRAFT Magazine
2871. PARTRIDGE with BACON and RED CHARD
serves four?
splash of vegetable oil
100 grams butter
sprig of thyme
garlic clove, crushed
4 whole partridges, gutted and oven ready
300 grams red chard
100 grams streaky bacon, chopped
small onion, chopped
pinch of salt
½ teaspoon peppercorns, crushed
Add the vegetable oil to a large frying pan with at least two-thirds of the butter and heat on medium until it starts to foam and turn golden brown. Add the thyme and garlic. Season the partridges with salt and pepper inside and out, then remove the breasts from the bone. Place the breasts in the pan, turning and basting for at least five minutes. When they have coloured, put them in a preheated oven at 200C/gas mark 6 for seven minutes. Remove woody stalks from the chard and cut into small pieces. Add the remaining butter to another pan with the bacon and onion and saute for two minutes. Remove partridges from the oven, check they are done, then rest. Add the chard and a splash of water to the pan. Saute the vegetables and bacon for three minutes before serving with the partridge breasts.
bacon recipe courtesy of: Angela Hartnett, The Guardian, November 14, 2012; Murano, 20 Queen Street, London, UK
splash of vegetable oil
100 grams butter
sprig of thyme
garlic clove, crushed
4 whole partridges, gutted and oven ready
300 grams red chard
100 grams streaky bacon, chopped
small onion, chopped
pinch of salt
½ teaspoon peppercorns, crushed
Add the vegetable oil to a large frying pan with at least two-thirds of the butter and heat on medium until it starts to foam and turn golden brown. Add the thyme and garlic. Season the partridges with salt and pepper inside and out, then remove the breasts from the bone. Place the breasts in the pan, turning and basting for at least five minutes. When they have coloured, put them in a preheated oven at 200C/gas mark 6 for seven minutes. Remove woody stalks from the chard and cut into small pieces. Add the remaining butter to another pan with the bacon and onion and saute for two minutes. Remove partridges from the oven, check they are done, then rest. Add the chard and a splash of water to the pan. Saute the vegetables and bacon for three minutes before serving with the partridge breasts.
bacon recipe courtesy of: Angela Hartnett, The Guardian, November 14, 2012; Murano, 20 Queen Street, London, UK
2867. BACON-WRAPPED BLUEFISH
serves four
4 ?5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste
8–12?slices bacon8?sprigs thyme3 tablespoons extra-virgin olive oil?Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.?Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.??bacon recipe courtesy of: Saveur, Issue #130
4 ?5-oz. skinless, boneless bluefish filets
Kosher salt and freshly ground black pepper, to taste
8–12?slices bacon8?sprigs thyme3 tablespoons extra-virgin olive oil?Heat oven to 425°. Season bluefish lightly with salt and pepper. Wrap each bluefish filet crosswise with 2–3 strips bacon and tuck two sprigs thyme in between the bacon and each filet; set aside.?Coat the bottom of a small baking dish with 1 tbsp. oil and place the filets in the dish. Drizzle fish with remaining olive oil. Bake until filets are cooked through and bacon is crispy, about 12 minutes. Set oven to broil to crisp bacon, if necessary.??bacon recipe courtesy of: Saveur, Issue #130
2827. CREAMY PAPPARDELLE with LEEKS and BACON
makes six servings
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
bacon recipe courtesy of: Sara Jenkins, Bon Appétit, February 2013
2 tablespoons olive oil
1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/2" pieces
2 medium leeks, white and pale-green parts only, halved lengthwise, sliced crosswise
Kosher salt
3/4 cup heavy cream
2 teaspoons chopped fresh thyme
1 pound pappardelle or fettuccine
1 cup finely grated Parmesan or Grana Padano
Heat oil and butter in a large heavy pot over medium heat. Add bacon and cook, stirring often, until fat is rendered and bacon is crisp, 5-8 minutes. Add leeks and season with salt. Increase heat to medium-high and cook, stirring often, until leeks begin to brown, 5-8 minutes. Add cream, thyme, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 5-8 minutes. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 2 cups pasta cooking liquid. Add pasta, Parmesan, and 1 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.
bacon recipe courtesy of: Sara Jenkins, Bon Appétit, February 2013
2818. POT ROAST studded with ALMONDS and BACON
serves six
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds 8 ounces (225 g) bacon or ham, cut into small pieces 3 large ancho chiles, seeds and veins removed 1½ tablespoons mild vinegar ¾ cup (185 ml) water 3 whole cloves, crushed ½-inch (1.5 cm) piece of cinnamon stick, crushed 4 peppercorns, crushed 6 sprigs fresh thyme or 1½ teaspoon dried 6 sprigs fresh marjoram or 1½ teaspoon dried ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano 3 garlic cloves, roughly chopped 3 tablespoons lard or vegetable oil Salt to taste 1½ pounds (675 g) red bliss or new potatoes Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
3 pounds (1.35 kg) brisket in one piece, trimmed of some of the fat
1½ tablespoons slivered almonds 8 ounces (225 g) bacon or ham, cut into small pieces 3 large ancho chiles, seeds and veins removed 1½ tablespoons mild vinegar ¾ cup (185 ml) water 3 whole cloves, crushed ½-inch (1.5 cm) piece of cinnamon stick, crushed 4 peppercorns, crushed 6 sprigs fresh thyme or 1½ teaspoon dried 6 sprigs fresh marjoram or 1½ teaspoon dried ¼ teaspoon dried mexican oregano, or ½ teaspoon dried oaxacan oregano 3 garlic cloves, roughly chopped 3 tablespoons lard or vegetable oil Salt to taste 1½ pounds (675 g) red bliss or new potatoes Preheat the oven to 325°F (165°C).
Pierce the meat all over with a knifepoint and insert the almonds and bacon. Set it aside while the sauce is prepared.
Toast the chiles lightly, turning them often so they won’t burn. Put the chiles into a bowl, cover with hot water, and leave them to soak for about 10 minutes.
Put the vinegar and water into the blender jar, add the spices, herbs, and garlic, and blend as smoothly as possible. Add the chiles and blend to a fairly smooth consistency.
Heat the lard in a Dutch oven and when it is very hot sear the meat well all over. Remove the meat and set it aside. Drain off the fat, leaving only 2 tablespoons in the pan. Add the sauce to the pan and let it cook fast for about 5 minutes, stirring it all the time. Add salt to taste.
Return the meat to the pan and baste it with the sauce. Cover the casserole with a tightly fitting lid and cook the meat in the oven for about 2 hours.
Put the potatoes, unskinned, into a saucepan, cover them with boiling water, and let boil fast for 5 minutes. Drain them and set them aside to cool. When the potatoes are cool enough to handle, skin.
Remove the casserole from the oven, turn the meat over, and baste it well with the sauce. Scrape the sauce from the sides and bottom of the pan and add a little water if it has thickened too much.
Put the potatoes into the sauce around the meat, replace the lid, and let the meat cook until it is very tender, but not falling apart-test after 1 hour and 10 minutes. Slice the meat fairly thick and place it on a serving dish with the potatoes around it. Pour the sauce over it.
bacon recipe courtesy of: Diana Kennedy, The Essential Cuisines of Mexico; Men's Fitness
2802. TRIPE, BUTTER BEANS, and SMOKED BACON
yields 4-6 servings
500 grams fresh honeycomb tripe (from the reticulum of the ox)
350 grams smoked bacon, skin removed and reserved4 grams large onions, thinly sliced4 carrots, halved1 leek, halved1 small bunch thyme in muslin2 bay leaves chicken stock Pinch of mace 500 butterbeans soaked overnight and drained1 garlic bulb, split4 ounces butter 4 grams onions thinly sliced1 tablespoon Dijon mustard 2 bunches watercress, stalks trimmedSalt and fresh black pepper?Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.??bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY
500 grams fresh honeycomb tripe (from the reticulum of the ox)
350 grams smoked bacon, skin removed and reserved4 grams large onions, thinly sliced4 carrots, halved1 leek, halved1 small bunch thyme in muslin2 bay leaves chicken stock Pinch of mace 500 butterbeans soaked overnight and drained1 garlic bulb, split4 ounces butter 4 grams onions thinly sliced1 tablespoon Dijon mustard 2 bunches watercress, stalks trimmedSalt and fresh black pepper?Rinse the tripe several times, then bring to boil in salted water. Remove immediately and drain in a colander. In a large pot, place the tripe, onion, carrots, leek, thyme, and bay leaves. Fill with enough chicken stock to cover by about 1 inch. Add the bacon skin along with any bacon trim, check the seasoning, and add mace. Bring gently to a boil and reduce to a simmer. After 2 hours, check the tripe (it should be soft enough to pierce but not melted into stock). When ready remove the tripe and chill in the fridge. Pass the liquid through a fine sieve and refrigerate. In a separate pot, bring butter beans and water to a boil, then drain through a colander. Return to the pot with garlic and simmer until tender. Remove beans (discarding garlic) from heat and reserve water. Cut tripe into 1-inch pieces. Dice the skinless bacon and fry in a pot until golden, then reserve. Add butter and onions to pot and sweat until tender. Season carefully and add bacon, tripe, butter beans, and reserved tripe stock. Simmer gently, then season with salt and pepper. Add mustard and quickly wilt watercress before serving.??bacon recipe courtesy of: Fergus Henderson, St. John Restaurant, 26 St. John Street, London, UK EC1M 4AY