Published 1974
Because tripe is sold precooked, the mythical tripes à la mode de Caën and a host of other folklorique and daube-like recipes are either impossible or impractical to prepare. Others of the daube family may be simplified and given only a couple of additional hours of gentle cooking with the happiest of results. Tripes à la Niçoise, for instance: a bed of mirepoix, a parboiled split calf’s foot, large bones removed, tripe cut into narrow 2- or 3-inch strips, salt and a generous sprinkling of herbs, a glass of white wine, peeled and seeded, chopped tomatoes or canned ones, crushed or chopped garlic, sometimes a very light flour thickening; the dish is brought to a boil and barely simmered, tightly covered, for a couple of hours. Prepared in this way, tripe is often gratinéed, as in Florence—spread in a shallow oven dish, sprinkled with Parmesan, and put for 15 minutes in a hot oven.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement