Tripe à la Mode de Narbonnaise

Tripe in Tomato Sauce

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The tripe we buy in supermarkets has been processed, that is, precooked, and should not be cooked for the 8 to 24 hours most French cookbooks recommend. Tripe in European countries has not been processed, and long cooking is therefore necessary.

Tripe is the muscular lining of beef stomach; there are four types available. We usually find tripe from the second stomach in our markets. In buying tripe look for small holes, which indicate that the tripe will be relatively tender. Tripe