Recipe: Stewed veal tripe with orange

Name: Mijotée de panse de veau à l'orange
Prep time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1 kg de Panse de veau blanchie et taillée en carrés de 4 a 5 cms3 Persil tubéreux moyens (12cm environ) épluchés et taillés en 4 dans la longueur4 Carottes des Mielles(sable) épluchées et taillées de même1 oignon émincé2 gousses d'ail dégermées et hachées3 feuilles de laurier et un peu de fleur de thym30 cl de jus d'orange bio8 cl de vinaigre de vin1 zeste d'orange blanchie2 cuiller de bon concentré de tomate1 cuiller de curcuma120 g de confiture d'oranges* avec des dés confitshuile d'olivessel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 45 min

Total 45 min

Servings 4 serv.

Ingredients for 4 servings

1 kg of blanched veal tripe cut into 4 to 5 cm squares
3 medium parsnips (approximately 12cm) peeled and cut lengthwise into 4 pieces
4 sandy carrots peeled and cut the same way
1 sliced onion
2 cloves of garlic, degerminated and chopped
3 bay leaves and a little thyme flowers
30 cl of organic orange juice
8 cl of wine vinegar
1 blanched orange zest
2 tablespoons of good tomato concentrate
1 tablespoon of turmeric
120 g of orange jam* with candied dice
olive oil
salt and freshly ground pepper

Step-by-step directions

1- In a casserole dish, pour 2 tablespoons of olive oil, add the garlic, sliced onion, bay leaves and thyme then let it sweat covered for 5 to 6 minutes.

2- Then add your tripe squares, salt and pepper, sweat for another 5 minutes then add your turmeric, your tomato concentrate and your wine vinegar, let it sweat for another 5 minutes.

3- Pour your orange juice and your cut vegetables, moisten with water or beef broth to cover, taste at boiling point and season.

4- Put your covered casserole dish in an oven heated to 100°* and let cook overnight, just before serving add the jam and decorate with your zests.
*This is "low temperature" cooking, if you prefer classic cooking 3 hours at 180°
* Thanks to Xavier Calizi for the contribution of his orange jam from Cape Corsica
lescedratsducapcorse.com

Lapin en cocotte Mijoté et braisé