Recipe: Stewed veal tripe with orange

Name: Stewed veal tripe with orange
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg (2.2 lb) 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 (1.25 cups) of organic orange juice; 8 cl (0.3 cup) of wine vinegar; 1 blanched orange zest; 2 tablespoons of good tomato concentrate; 1 tablespoon of turmeric; 120 g (4.25 oz) of orange jam* with candied dice; olive oil; salt and freshly ground pepper

By chef patrick Asfaux 5/5 (1 review)

Prep 45 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

1 kg (2.2 lb) 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 (1.25 cups) of organic orange juice
8 cl (0.3 cup) of wine vinegar
1 blanched orange zest
2 tablespoons of good tomato concentrate
1 tablespoon of turmeric
120 g (4.25 oz) 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