Recipe: Beef Tripe with Orange and Mielles Carrots

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 180°C (355°F) (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