Recipe: Tripes à la provençale

Name: Tripes à la provençale
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 servings
Cuisine: French
Ingredients: Tripes à la provençale for 6 people :; 6.5 lb (3 kg) of beef tripe (feuillet, caillette and franchemuche); 2 veal feet cut in half; 21 oz (600 g) of sand carrots sliced; 17.75 oz (500 g) of yellow onions sliced; 1 celery branch sliced; 1 white part of leek finely sliced; 6 garlic cloves (degerminated crushed and chopped); 1 pinch of thyme flowers a little oregano and 1 bay leaf; 1.6 qt (1.5 liters) of dry white wine; 17.75 oz (500 g) of peeled tomatoes seeded and cut into dice (or canned if preferred); 1.75 oz (50 g) of Parmesan freshly grated; salt Cayenne pepper a pinch of saffron powder

By chef patrick Asfaux 5/5 (2 reviews)

Recipe Tripes à la provençale - Chef Patrick Asfaux — Photo: ivan couet aftouch-cuisine

Prep 45 min

Cook 120 min

Total 2h45

Servings 6 serv.

Nowadays tripes are sold washed and clean so here are the proportions to make good tripes à la provençale

Allow 6 hours of gentle oven cooking at 115°C. Veal trotters release gelatin that coats the tripe and builds a rich broth. A winter dish best made a day ahead and reheated. Saffron and cayenne add colour without harshness.

Ingredients for 6 servings

Adjust for

servings

Tripes à la provençale for 6 people :

6.5 lb (3 kg) of beef tripe (feuillet, caillette and franchemuche)
2 veal feet cut in half
21 oz (600 g) of sand carrots sliced
17.75 oz (500 g) of yellow onions sliced
1 celery branch sliced
1 white part of leek finely sliced
6 garlic cloves (degerminated crushed and chopped)
1 pinch of thyme flowers a little oregano and 1 bay leaf
1.6 qt (1.5 liters) of dry white wine
17.75 oz (500 g) of peeled tomatoes seeded and cut into dice (or canned if preferred)
1.75 oz (50 g) of Parmesan freshly grated
salt Cayenne pepper a pinch of saffron powder

Step-by-step directions

1 Put the piece of tripe and the 4 half veal feet in a large pot filled with cold water and bring to a boil (blanch) keep this boil for 3 minutes then under the tap run cold water while using your hands to "clean" the pieces.

2 Drain then cut the tripe into 7 to 8cm squares.

3 In the oven-safe pot (like le creuset style) put at the bottom the carrots, onions, garlic, thyme, bay leaf, sliced leek white, sliced celery and tomato dice then place your tripe squares and your half feet, salt and pepper with Cayenne pepper and a little saffron then pour the white wine and water to cover then put a lid that will fit exactly on your pot, bring to a boil.

4 Preheat your oven to 240°F (115°C) (th4).

5 Put in the oven for 6 hours of cooking. (in ancient times a mixture of flour and water called a LUT was placed around the pot, when cooked it became hard as stone and thus prevented vapors from escaping then this pot was put in the baker's oven when he finished baking his breads and they were enjoyed after 7 or 8 hours of cooking at low temperature)

The best would be if you have a programmable electric oven because this way you put your tripes to cook before going to bed and they cook quietly then when the oven turns off they rest.

To serve remove carefully the veal half feet (the bones will detach themselves) then cut the meat into large squares like the tripes and put them back in removing the bay leaf test the seasoning skim the fat then give a boil.

Pour onto a shallow dish, cover with freshly grated Parmesan and gratinate in the oven in Grill position.

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A chef's advice

Tripes à la provençale is a family winter dish, the kind you simmer when you have time and want your whole house smelling wonderful. Historically it's both Lyonnaise and Provençal, two regions that respect the whole animal and waste nothing. Seasonally, sandy carrots arrive in autumn, yellow onions keep all winter, celery and leeks are there from September through April. Clearly a Sunday or a work-from-home Wednesday evening. For wines, go for a dry white with body: a Côtes du Rhône blanc, a Châteauneuf-du-Pape blanc, or simply a generous Chablis. Avoid light whites that get crushed by the gelatin and richness. A light red like Beaujolais village can work too, but dry white holds better over the meal. The classic side is potatoes boiled just to the edge of tenderness, fleur de sel and fresh white pepper. Some add grainy Dijon mustard on the side. The Parmesan gratin on top is optional: skip it if you prefer. It's straightforward, just long at the start. Once the oven's on, you're free.

Frequently asked questions

Can I replace the dry white wine with red wine?

Technically yes, but you get a darker, less clear sauce. Dry white keeps the broth translucent and shows the gelatin. A light red like Beaujolais works, but avoid powerful tannins that toughen the meat. Stick with white if you can.

How long do cooked tripes keep in the fridge?

4 to 5 days in a sealed container. The gelatinous broth protects naturally. You can also freeze up to 2 months. Thaw in the fridge overnight, then reheat 30 minutes on low heat in a covered pot. Skip the microwave, it dries them out.

How do I avoid greasy broth on the surface after cooking?

After 6 hours, let it cool completely (fridge is ideal). Fat rises and solidifies on top. Skim it off easily with a spoon. Then reheat. If serving hot immediately, run a skimmer over the surface or use a ladle to remove fat.