Tripe in Saffron Sauce

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

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.


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


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