Re-mastering of: Chris Cosentino's Tripe Napoletana

Chicken Gizzards with Grits


8 oz. chicken gizzards
1 tsp. thyme
2 TBS garlic, minced
1 cup celery, chopped
1 onion, chopped
1 carrot, chopped
1 vanilla bean
1 cup bay leaves
1/4 cup white wine
1/4 cup lemon juice
1/4 cup red wine
2 fresh tomatoes
1 cup milk
Salt and pepper, to taste
1/4 cup Parmesan cheese
1/2 cup grits
Hand full of basil


  1. Add all vegetables, fennel seeds, white wine and bay leaves to a pot. Add the chicken gizzards and poach in this mixture for one hour and thirty minutes.
  2. Add onions, garlic, red wine, tomatoes to the pot, along with basil and Parmesan.
  3. To make the grits, bring the grits, water and milk to a boil, mixing constantly until grits are creamy. When finished, season with salt and pepper, and stir in butter to taste.
  4. To serve, plate the gizzards on top of the grits, and drizzle with sauce.