Les Tripes au Safran á l’Albigeoise

Tripe cooked with saffron

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The tripe which in the north of England is eaten with onions, and in Normandy prepared à la mode de Caen, is from the ox. In France the tripe of all animals is prepared for the table but nowhere more so than in the country running from Albi north to Aurillac. The cooking of tripe goes back a long way into history, at least to Roman times.

The city of Albi also happened for many centuries to be a centre for the trade in saffron, a spice which was introduced by the Moors into t