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.
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 (355°F) (350 °F) or 75 °C (165°F) 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.
You can of course prepare this dish the day before or two days ahead, then you just need to gently reheat it on the stove for 15 minutes.
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