Tripe in Saffron Sauce

Name: Tripe in Saffron Sauce
Ingredients: 300 ml/½ pint dry white wine; 2 tablespoons duck fat or sunflower oil; 2 tablespoons duck fat or sunflower oil; 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 1/10 g/50 saffron filaments or 1 sachet powdered saffron; 2 tablespoons flour; 100 g/4 oz ham or bacon, diced; 100 g/4 oz ham or bacon, diced; 2 onions, sliced; 300 ml/½ pint beef, veal or chicken stock; 300 ml/½ pint beef, veal or chicken stock; 300 ml/½ pint beef, veal or chicken stock; 2 or 3 cloves; salt; 2 tablespoons parsley, finely chopped; 4 cloves garlic, crushed; 2 kg/4 lb ox tripe; pepper

Preparation info

serves
4

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is a version of gras double à l’albigeoise, which never works quite as well in England, where tripe is bleached and processed almost beyond recognition.

Ingredients

300 ml/½ pint dry white wine
1/10 g/50

Main course

Method

Bring half the wine to the boil, pour it onto the saffron and leave to infuse while you prepare the rest of the recipe. Heat half the fat or oil and gently fry the onions and ham in it for 5 minutes. Sprinkle on the flour and stir it in, cooking until the flour just begins to turn colour, and then add the cloves. Gradually add the saffron-scented wine, the stock and the rest of the wine, stirri