Tripe and Pig’s Feet Stew

Name: Tripe and Pig’s Feet Stew (Tripes au Safran)
Yield: Serves 6
Cuisine: France
Ingredients: 1 teaspoon vegetable oil; ½ pound jambon de Bayonne, prosciutto, or Serrano ham, cut into ⅜-inch dice; ¼ teaspoon saffron threads; ¾ cup flour; 1½ tablespoons finely chopped fresh garlic; 3 tablespoons chopped fresh flat-leaf parsley; ½ pound jambon de Bayonne, prosciutto, or Serrano ham, cut into ⅜-inch dice; ½ pound jambon de Bayonne, prosciutto, or Serrano ham, cut into ⅜-inch dice; ¾ cup well-washed sliced leeks; ¼ cup sliced celery; 1½ cups sliced carrots; 1½ cups sliced onions; 1 bottle (750 ml) dry white wine; 1 tablespoon tomato paste; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and 1 imported bay leaf tied together with string; 1 to 2 teaspoons arrowroot (optional); ¼ teaspoon Tabasco or more to taste; 3 tablespoons drained nonpareil capers; 4 fresh pig’s feet; 1 teaspoon Herbes de la Garrigue or herbes de Provence; Coarse kosher salt; 3 tablespoons white wine vinegar; 2 pounds cleaned tripe

Tripes au Safran

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This extraordinary dish is popular in Albi, where it is alleged to have been invented for the famous Toulouse-Lautrec family. Two foods of superb and varying texture—succulent, gelatinous nuggets of pig’s feet and moist, chewy slices of tripe—carry the perfume of saffron, the strong earthy flavor of garlic, the saltiness of country ham, and the piquant taste of capers.

As in so many recipes of the Southwest, slow cooking is the secret to its succulence. The tripe and its flavorings

Ingredients

Europe
France
Main course
Spicy

Ingredients

Method