John Myers
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Tripe Gratin with Riesling Alsatian Style
The perfect tripe gratin with riesling alsatian style recipe with a picture and simple step-by-step instructions.
- 1,5 kg Beef stomach / tripe fresh
- 3 tbsp Extra virgin olive oil
- 2 Pc. Roughly diced onions
- 4 Pc. Coarsely chopped garlic
- 2 pcs Diced carrots
- 80 g Celery bulbs roughly diced
- 100 g Diced leek
- 80 g Celeriac cubes
- 1 Pc. Veal or pork foot cut in half
- 1 Pc. Sprig of thyme
- 1 Pc. Sprig of marjoram or oregano
- 1 tbsp Chopped tarragon frozen stock
- 3 Pc. Bay leaves
- 4 pcs Cloves
- 4 dl Riesling dry
- 120 g Gruyère or raclette cheese, coarsely grated
- 100 g Grated Parmesan or Sbrinz
- 1 tbsp Liquid butter
- 2 tbsp Chopped parsley frozen stock
What’s this ?
- They come from north to south, from west to east. They have many names, spots, tripe, beeps, tripes, trippa, tripas, callos we are talking about the tripe. Actually the name is wrong, it is the rumen (the vestibule of the ruminant and they belong to the innards.
Preparation :
- On the day before, boil the calf’s foot until soft with a small piece of carrot, celery, leek, onion and garlic, lightly salt a little pepper. Let cool, peel the meat from the bone and dice.
Cooking tripe:
- Heat the oil, put on the onions and garlic, add the tripe and sauté. Add all the vegetables, herbs and spices as well as the cubes of the calf’s foot, sauté for 3-4 minutes. Deglaze with Riesling and simmer for about 1 hour and 30 minutes.
- In the meantime, grease the gratin dish. At the end of the cooking time, put the tripe in the tin and reduce the cooking juice. If you like it finer, you can also reduce a little cream (approx. 0.5 dl).
- Put the boiling liquid over the tripe, sprinkle with the cheese, drizzle with the liquid butter and gratinate in the oven preheated to 200 ° C for 15-20 minutes. Garnish with chopped parsley and serve.
- Parsley potatoes would be served with it. And drank the same Riesling. *.:｡ ✿ * ﾟ ‘ﾟ ･ ✿ .｡.: **.:｡ ✿ * ﾟ)))’ Bon appetit à tous (((*.:｡ ✿ * ﾟ ‘ﾟ ･ ✿ .｡.: * *.:｡ ✿ * ﾟ ‘
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