Name: Papa Guérard’s Tripe
Yield: For four people
Cuisine: French
Ingredients: 1½ teaspoons coarse salt; 1 kg 250 g (2 lb 12 oz) prepared tripe – (1½ lb double tripe and 1¼ lb honeycomb tripe); 6 tablespoons cold water; 1 calf’s foot and 4 pig’s trotters or 1 cow-heel, split lengthways but not boned; 7 tablespoons dry white wine; 1 teaspoon of Arôme Patrelle (optional). (A type of caramelised colouring like gravy browning but made with onions); 200 ml (⅓) water; 2 garlic cloves, unpeeled; 2 cloves; 400 g (14 oz) onions and 300 g (10½ oz) carrots, peeled and sliced; 3 heaped tablespoons flour; 1 heaped tablespoon chopped shallot; 1 bouquet garni; 1 teaspoon calvados; ½ teaspoon freshly-ground pepper

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Les tripes à la mode de Papa Guérard ‘Hearty and honest’

Ingredients

Main ingredients

1 kg 250 g (2 lb 12 oz) prepared

Method

Preparing the tripe

Cut the tripe into 4 cm (1¾ inch) squares with a sharp knife.
Put the calf’s foot and trotters or cow-heel in a casserole, and scatter two handfuls of the sliced onions and carrots over the top, in equal quantities.
Put in a layer of double tripe, then more onions and carrots, the cloves and ga