Recipe: Stewed veal tripe with orange

Name: Mijotée de panse de veau à l'orange
Prep time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1 kg de Panse de veau blanchie et taillée en carrés de 4 a 5 cms; 3 Persil tubéreux moyens (12cm environ) épluchés et taillés en 4 dans la longueur; 4 Carottes des Mielles(sable) épluchées et taillées de même; 1 oignon émincé; 2 gousses d'ail dégermées et hachées; 3 feuilles de laurier et un peu de fleur de thym; 30 cl de jus d'orange bio; 8 cl de vinaigre de vin; 1 zeste d'orange blanchie; 2 cuiller de bon concentré de tomate; 1 cuiller de curcuma; 120 g de confiture d'oranges* avec des dés confits; huile d'olives; sel et poivre du moulin

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 45 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

1 kg of blanched veal tripe cut into 4 to 5 cm squares
3 medium parsnips (approximately 12cm) peeled and cut lengthwise into 4 pieces
4 sandy carrots peeled and cut the same way
1 sliced onion
2 cloves of garlic, degerminated and chopped
3 bay leaves and a little thyme flowers
30 cl of organic orange juice
8 cl of wine vinegar
1 blanched orange zest
2 tablespoons of good tomato concentrate
1 tablespoon of turmeric
120 g of orange jam* with candied dice
olive oil
salt and freshly ground pepper

Step-by-step directions

1 In a casserole dish, pour 2 tablespoons of olive oil, add the garlic, sliced onion, bay leaves and thyme then let it sweat covered for 5 to 6 minutes.

2 Then add your tripe squares, salt and pepper, sweat for another 5 minutes then add your turmeric, your tomato concentrate and your wine vinegar, let it sweat for another 5 minutes.

3 Pour your orange juice and your cut vegetables, moisten with water or beef broth to cover, taste at boiling point and season.

4 Put your covered casserole dish in an oven heated to 100°* and let cook overnight, just before serving add the jam and decorate with your zests.
*This is "low temperature" cooking, if you prefer classic cooking 3 hours at 180°
* Thanks to Xavier Calizi for the contribution of his orange jam from Cape Corsica
lescedratsducapcorse.com

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