Salade de Gras–Double

Name: Salade de Gras–Double (Tripe Salad)
Cuisine: French
Ingredients: Mix so that the sauce is well absorbed. Add the juice of half a lemon and three turns of the pepper mill. That’s all! No garlic, shallot or chives, which would mask the subtle and very fine flavour of the tripe in a delicate harmony with the sweet-tasting beetroot.; In a salad bowl make a generous dressing using only mustard and oil (3 spoons of mustard to 6 spoons of sunflower or peanut oil). Whisk to make a thick mayonnaise-like sauce.

Tripe Salad

Preparation info

Difficulty
Medium

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Method

Slice 600 g prepared tripe into strips. Blanch and drain, and dress with vinegar while still warm.
In a salad bowl make a generous dressing using only mustard and oil (3 spoons of mustard to 6 spoons of sunflow