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.
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Ingredients for 6 servings

servings

Tripes à la provençale for 6 people :

  1. 6.5 lb (3 kg) of beef tripe (feuillet, caillette and franchemuche)
  2. 2 veal feet cut in half
  3. 21 oz (600 g) of sand carrots sliced
  4. 17.75 oz (500 g) of yellow onions sliced
  5. 1 celery branch sliced
  6. 1 white part of leek finely sliced
  7. 6 garlic cloves (degerminated crushed and chopped)
  8. 1 pinch of thyme flowers a little oregano and 1 bay leaf
  9. 1.6 qt (1.5 liters) of dry white wine
  10. 17.75 oz (500 g) of peeled tomatoes seeded and cut into dice (or canned if preferred)
  11. 1.75 oz (50 g) of Parmesan freshly grated
  12. salt Cayenne pepper a pinch of saffron powder