Chef’s Choice Recipes


	Sauces Soups Fish Meat Beef Lamb Chicken Vegetables Stews Pies Salad Omelettes Desserts Cheese Curries Components

Tripe à la Coutance.

Ingredients.

Tripe. Bacon. Herbs. Eschalots. Carrots. Parsley.

Method.

1. Blanch one and a half pounds thin tripe. 2. Cut it in slices three inches long and two inches wide. 3.Cut some thin slices of bacon the same size. 4. Lay a strip of bacon on a slice of tripe. 5. Sprinkle over it some chopped eschalot and parsley. 6. Season well with pepper and salt. 7. Roll up and tie with a thin string. 8. Lay the rolls round a stewpan. 9. Put two carrots cut in slices and a bouquet of herbs in the centre of the stewpan. 10. Put in sufficient stock to cover the rolls, season it, stew four hours. 11. Rub the carrots through a sieve. 12. Set the rolls of tripe standing on end in an entrée dish. 13. Untie the strings. 14. Put a spoonful of carrot and a sprig of parsley on each roll. 15. Reduce the gravy to a gill and pour round.

PRECAUTIONS. -Be careful not to flavour too strongly with herbs or vegetables.

Copyright statement - as far as we know all information contained on these pages is in the public domain, if for any reason you find an item that you own the rights to and you wish it be removed please email us and we will gladly remove the item.

Back to home page.