Pieds et paquets, Relais des Templiers

Name: Pieds et paquets, Relais des Templiers
Cuisine: French
Ingredients: 1 fresh lamb’s, tripe; 1 fresh lamb’s, tripe; ½ lemon; 12 lambs’ trotters; 1 Spanish onion, finely chopped; 6 slices bacon; 4 tomatoes, peeled, seeded and chopped; 2 whites of leek, finely chopped; 2 sprigs thyme; 150 g/5–6 oz fat pork salt (soaked for 2 hours in cold water to remove excess salt), finely chopped trimmings from the tripe (see below); 1 Spanish onion, cut into quarters; 4 cloves garlic; 150 g/5–6 oz fat pork salt (soaked for 2 hours in cold water to remove excess salt), finely chopped trimmings from the tripe (see below); 150 g/5–6 oz fat pork salt (soaked for 2 hours in cold water to remove excess salt), finely chopped trimmings from the tripe (see below); 150 g/5–6 oz fat pork salt (soaked for 2 hours in cold water to remove excess salt), finely chopped trimmings from the tripe (see below); 150 g/5–6 oz fat pork salt (soaked for 2 hours in cold water to remove excess salt), finely chopped trimmings from the tripe (see below); 1 6 mm/¼-inch slice cooked ham, finely chopped; salt and ground black pepper; 2 sprigs parsley; 2 bay leaves; 300 ml/½ pint well-flavoured lamb or beef stock; 300 ml/½ pint dry white wine; salt and ground black pepper; 300 ml/½ pint well-flavoured lamb or beef stock; 2 cloves garlic, finely chopped; 1 bunch parsley, finely chopped; cognac (optional)

Preparation info

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

To make your own version of pieds et paquets, you will have to order a fresh lamb’s tripe and 12 lambs’ trotters from your butcher. Most butchers will provide them for you, cleaned and ready for cooking, if you give them two or three days’ notice.

Ingredients

1 fresh lamb’s, tripe
12 lambs’ trotters
½ lemon

Europe
France
Provence
Main course
Gluten-free

Method

To Make the Paquets

Rub the cleaned tripe with the cut side of the lemon on both sides. Rinse well. Put the tripe in a saucepan; cover with cold water arid, over a medium heat, bring the water gently to the boil. Skim the impurities from the surface of the water; remove the pan from heat; drain the tripe and allow to cool enough to handle. Cut it into piece