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Recipe : *** Baked Tripe Gratin

Baked Tripe Gratin
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    4 h 20
  • Difficulty
    Very easy
  • Pause
    30 min
  • Ready in
    5 h 10
  • Price
    Very friendly budget
  • Rate:
             

Categories

Budget:
friendly
Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
gratin, tripe, filler

Recipe's Ingredients

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  • 2 tablespoons butter
  • ½ tablespoons tomato paste
  • ½ tablespoons flour
  • 1 teaspoon herbes de provence
  • 1 medium carrot
  • 1 medium yellow onion
  • 1 love stuck into a scrap of carrot
  • 1 resh bay leaf
  • gray salt and freshly ground black pepper
  • 500 g honey comb tripe
  • 450 g plum tomatoes
  • 200 g grated gruyère cheese
  • 200 ml dry white wine
  • 400 ml beef stock

  • Recipe preparation steps

  • 1
    Marinate the tripe in the white wine until needed.
  • 2
    Melt the butter in a saucepan over medium heat. Sweat the carrot and onion until the onion starts to caramelize.
  • 3
    Add the tomato paste to the saucepan and mix in with a wooden spatula. Add the flour and mix. Deglaze the saucepan with the wine used for the marinating. When well mixed, add the tripe pieces, tomatoes, stock, and herbs. Bring to a boil, reduce to a low simmer, and cook for about 4 hours until the tripe is no longer chewy.
  • 4
    If the cooking liquid is thin when the tripe is cooked, drain the tripe and reduce the liquid until sauce-like. Season with salt and pepper. Add the tripe back to the saucepan and reheat.
  • 5
    Preheat oven to 210°C .
  • 6
    Transfer the tripe to gratin dishes and sprinkle with grated cheese.
  • 7
    Bake until the cheese melts. Serve immediately.
  • Ready !