Recipe: Saffron-braised Tripe

Name: Saffron-braised Tripe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 600 g de gras double précuit en pain artisanal émincé; 1 carotte et 1 oignon jaune émincés; 2 gousses d'ail dégermées et écrasées; 2 feuilles de laurier et un peu de fleur de thym; 3 cuillères de bon concentré de tomate; 1/2 bouteille de jurançon ou 50 cl de bouillon de bœuf; 2 g de filaments de safran délayé ou 1 cuillère à café de safran en poudre; 12 pommes grenailles cuites à la vapeur, épluchées et rôties à l'huile d'olive; Saindoux ou huile d'olive; Sel fin et quelques pétales d'ail noir

By chef patrick Asfaux Meat

Prep 20 min

Cook 90 min

Total 1h50

Servings 4 serv.

It is thought this word was created in the 17th century in the Albi region where it was called in the local language, and I quote: « Honeycomb bonnet ». The recipes then spread to the Lyon region where many dishes were created, including the famous « Sapeur's Apron ». Its name came from its Latin root « Grassus » which meant fatty, and the word double was added to refer to the stomach pocket. Contrary to its name, beef tripe is not very nutritious and is easily digestible.

Ingredients for 4 servings

600 g precooked tripe, sliced artisanal style
1 carrot and 1 yellow onion, sliced
2 garlic cloves, deveined and crushed
2 bay leaves and a pinch of fresh thyme flowers
3 tablespoons good tomato paste
1/2 bottle of Jurançon or 50 cl beef stock
2 g saffron threads diluted or 1 teaspoon saffron powder
12 baby potatoes steamed, peeled and roasted in olive oil
Lard or olive oil
Fine salt and a few black garlic petals

Step-by-step directions

1 In an oven-safe pot, pour 2 tablespoons lard or 3 tablespoons olive oil. Add your sliced tripe and let it brown for 5 minutes. Then add your vegetables and aromatics and let them sweat for another 5 minutes. Coat everything with your 3 tablespoons of tomato paste. Pour in your wine or stock, season with salt and add your saffron. Cook gently covered for 10 minutes.

2 While that's going, preheat your oven to 180 °C (350 °F) or 75 °C if you want to cook this dish at low temperature.

3 Place your covered pot in the middle of the oven for 1 hour 20 minutes, then turn off the heat and let it rest in the turned-off oven for 15 minutes. For low-temperature cooking, let it cook overnight.

4 Check the seasoning and serve hot with your roasted potatoes pierced with a slice of black garlic.