Cow’s stomach has met its match at dinner tonight. Sous chef Matt has tamed tripe from Niman Ranch, cooking it for four hours in a court-bouillon. After cooling, the tender, honeycombed sheets are sliced into a cast iron skillet to roast in the wood-burning oven with chopped red bell peppers, sliced yellow onions, ginger, garlic, jalapeno, baby carrots, and a local organic egg from the happiest chickens you will ever meet (they shack up at South Florida’s cozy PNS Farms.) The veg stay big and rustic, and mellow out this curry’s characteristic fire. Matt’s take melds coriander, cumin, cardamom, paprika, red chile flakes and powder, and tumeric. A sourdough crostini with chile aioli, cilantro, and radish sprouts is placed on top as it comes out of the oven and heads to the table.