Tripe Poulette

Yield > 4
Keys : Tripe Offal French France European Mediterranean French
Hot
Ingredients :
1 lb Tripe
1 tsp Salt
1/4 tsp Pepper
2 tbl Butter
1 tbl Flour
2 cup Clear chicken broth
2 sprg Parsley
2 x Egg yolks
1 x Lemon, juice only
1 tbl Finely chopped parsley
Method :
• Wash tripe, and place in Dutch oven or large, heavy
saucepan. Cover with water. Add 1/2 teaspoon salt, and
pepper. Bring to boil. Cover and simmer for 4 hours, or until
tripe is tender. Drain. Cut into small pieces. Set aside.
• In large, heavy saucepan, heat 1 tablespoon butter. Add
flour and cook for 1 minute, stirring constantly. Stir in chicken
broth. Add remaining salt and sprigs of parsley. Bring to boil,
stirring occasionally. Add tripe. Lower flame, and simmer for
30 minutes. Discard sprigs of parsley. Blend with egg yolks. Off
fire, add lemon juice, chopped parsley, and remaining butter
cut into small pieces. Stir until butter is melted. Serve hot.
• Serve with boiled potatoes.
• Comments: By far the most famous tripe dish is "tripes a
la mode de Caen," but the best Americans can do about it is
put it on the list of dishes they intend to try if and when they
go to France.
• However, there are many other delectable recipes which
not require special knowledge or ingredients. Both "Tripe
Poulette" and "Tripe Lyonnaise" (also included in this database)
are delicious family dishes.
• Suggested Wine: A chilled dry white wine; or apple cider.