Recipe: Tripes à la provençale

Name: Tripes à la provençale
Prep time: 45 min
Cook time: 120 min
Total time: 165 min
Yield: 6 portions
Ingredients: Tripes à la provençale pour 6 personnes :3 kg de panse de bœuf(feuillet, caillette et franchemuche); 2 pieds de veau coupés en 2; 600 g de carottes de sable émincées; 500 g d'oignons jaunes émincés; 1 branche de céleri émincée; 1 blanc de poireau émincé finement; 6 gousses d'ail (dégermées écrasées et hachées); 1 peu de fleur de thym un peu d'origan et 1feuille de laurier; 1,5 1itre de vin blanc sec; 500 g de tomates mondées épépinées et coupées en dés(ou en boîte si top); 50 g de Parmesan fraîchement râpé; sel poivre de Cayenne une pointe de poudre de safran

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (2 reviews) Other dishes

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

Ingredients for 6 servings

Tripes à la provençale for 6 people :

3 kg of beef tripe (feuillet, caillette and franchemuche)
2 veal feet cut in half
600 g of sand carrots sliced
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
1.5 liters of dry white wine
500 g of peeled tomatoes seeded and cut into dice (or canned if preferred)
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 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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