Ingredients

  • for 2 kg of veal or beef tripe
  • 2 kg of tripe (mixture of all stomachs) well cleaned and cut into strips
  • 1 veal foot
  • 400 g salt pork cut into small pieces and blanched
  • 2 cans 4/4 of peeled tomatoes, seeded and peeled passed through a sieve or 2 small cans of tomato concentrate diluted in a little white wine or the equivalent in ripe fresh tomatoes if it's the season
  • 1 tablespoon of flour
  • 2 sugar cubes
  • 1/2 bottle of dry white wine (Corsican and from Patrimonio malvoisie variety if you're lucky enough to find it)
  • mild olive oil or lard for sautéing
  • 3 cloves of garlic, degerminated and finely chopped
  • 1 large onion finely chopped
  • 2 cloves
  • 1 large bunch of flat/simple parsley
  • Cayenne pepper (according to taste, but traditionally, this dish is eaten quite spicy)
  • salt, freshly ground pepper
  • 1 teaspoon of cumin
  • Herbes de Provence according to taste, the best being, in addition to a classic bouquet garni, to add 2 sage leaves, a small branch of fresh rosemary, 1 large pinch of Corsican marjoram (nepita) and 1 teaspoon of fresh savory