The 10 Dishes That Made My Career: Chris Cosentino

The Top Chef Masters winner discusses the joys of offal, meals at St. John, and his Rhode Island childhood.


Photo: Bravo TV

Grandma's trippa Napolitana

When I was growing up in Rhode Island, I spent a lot of time with my great grandma, who was from Naples, and she still cooked like she was from the old country. She made tripe all the time for my great grandpa. As a kid, I loathed the flavor and smell of tripe. I would run from it. I refused to eat it. Her version was prepared beautifully, with red wine and tomato and herbs, but I just couldn’t handle it as a kid. I didn’t like tripe until years and years later, after I traveled and cooked in California and France. Now it’s a staple on my menus, and I make it like my grandma did—brick red and spicy.

  • Randy Erickson

    Tobacco and oysters. I love the concept. Grandpa was cool before it was cool to be cool.

    • Julie Helton


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