Lyonnaise Tripe à l'Orange with Mielles Carrots fresh and Mediterranean

Name: Lyonnaise Tripe à l'Orange with Mielles Carrots
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Cuisine: French
Ingredients: 21 oz (600 g) of artisanal pre-cooked beef tripe; 2 shallots, sliced; lemon thyme, 2 bay leaves; 7 oz (200 g) of red mielles carrots*; 7 oz (200 g) of yellow mielles carrots*; 2.1 oz (60 g) of ripe tomatoes, peeled and crushed (or canned); ½ bottle of Pacherenc de Vic Bilh or good sweet white wine; 1 tablespoon of turmeric (Madagascar if you can find it); olive oil; fine salt; 1 jar of 8 oz (230 g) orange jam with zest.

A recipe by Michelin-starred Chef Patrick Asfaux 5/5 (2 reviews)

Prep 30 min

Cook 180 min

Total 3h30

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

21 oz (600 g) of artisanal pre-cooked beef tripe
2 shallots, sliced
lemon thyme, 2 bay leaves
7 oz (200 g) of red mielles carrots*
7 oz (200 g) of yellow mielles carrots*
2.1 oz (60 g) of ripe tomatoes, peeled and crushed (or canned)
½ bottle of Pacherenc de Vic Bilh or good sweet white wine
1 tablespoon of turmeric (Madagascar if you can find it)
olive oil
fine salt
1 jar of 8 oz (230 g) orange jam with zest.

Step-by-step recipe

Recipe progression

1 In a Dutch oven, pour 2 large spoonfuls of olive oil, add the sliced beef tripe, the sliced shallots, thyme and bay leaf, salt and pepper with Espelette pepper and let it sweat covered for 10 minutes.

2 Preheat your oven to 355°F (180°C) (gas mark 6)

3 In your Dutch oven over the beef tripe, add your tomato, moisten with your white wine, your orange jam and your carrots cut into small rounded balls of 2 to 3 cm or cut into batons.
Resalt and add the turmeric as soon as it boils.
Cook covered for 1 hour at mid-oven level, then turn off the oven and let it "rest" inside for 30 minutes.
In the meantime, for decoration, prepare thin slices of Chioggia beets that you will cut into julienne.
Remove the bay leaves, taste the seasoning of your dish, then plate on hot dishes, arranging the carrots harmoniously and at the last moment add the Chioggia julienne for texture.
*The mielles carrots, very sweet, are also called "sand carrots" and grow in the Créances region in Normandy.
Thanks again to my friend Xavier Calizi who had this magnificent orange jam sent to me from his estate in Cape Corsica. It can be replaced by marmalade
Info: www.lescedratsducapcorse.com