Recipe: Tripes à la provençale

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 115°C (240°F) (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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