95 Papa Guérard’s Tripe

Preparation info
  • For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

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


Main ingredients

  • 1 kg 250 g (2 lb 12 oz) prepared


Preparing the tripe

  1. Cut the tripe into 4 cm (1¾ inch) squares with a sharp knife.
  2. 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.
  3. Put in a layer of double tripe, then more onions and carrots, the cloves and ga