3 lbs. Marrow bones
3 Egg Yolks, large
3.5 ozs. Unsalted Butter
1.044 Beef Sweetbreads
2.054 Beef Tripas
2 Tablespoons Pluck Seasoning
1 Teaspoon Pink Himalayan Salt
16 oz. Aged Cheddar, grated
Preheat oven at 400 degrees and place parchment paper on a tray or cookie sheet. Lay out bone marrow bones on the parchment paper and season with salt. Roast for an hour.
While marrow bones are roasting, cook the beef tripas in an Instant Pot with two cups of water and a teaspoon of salt for 50 minutes. Drain and cool them down.
Lower the oven temperature to 350 degrees and on another cookie sheet or tray, place a sheet of parchment paper and place loosely packed 1/4 measuring cup amounts of grated cheddar cheese. Bake for 7 minutes per tray and set aside to cool down.
Simmer the beef sweetbreads in a sauce pot with water for 15 minutes. Drain. Season with two pinches of salt. Cool down. Cut or slice into cubes or chunks.
Remove the bone marrow bones from the oven and cool them down. Once they're cool to the touch, remove the marrow into a bowl and scrape off the arrow on the parchment paper into the bowl as well. It's makes 3 ozs of marrow. Mix with butter. Melt and mix them in a sauce pot, strain, and set the mix aside.
Place some water in a sauce pot and heat it up on the stove on low and place a bowl on top of it with the egg yolks. Whisk the egg yolks ad slowly ad in the melted butter-marrow mixture until it thickens. Keep it warm and season with Pluck and stir.
Toast the tripas and Sweetbreads in a frying pan with the drained marrow until crisp.
Fry some sunny side up eggs in the rendered drained fat from the tripas and sweetbreads.
Make some tacos and sprinkle them with Pluck and top with some Hollandaise Sauce.