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Calf's Head with Ravigote Sauce Recipe
Calf's Head with Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris
Jean-Pierre Vigato, Restaurant Apicius, Paris
Flavors of France
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Difficulty: Average
Chef's Note

I've been eating calf's head at home since my childhood: it's a traditional dish in central France. 

At the restaurant I serve it daily, "bourgeoise" style, with ravigote sauce. It can be served for 1 person, but I prefer to present it whole and carve it in the dining room for a table of 6 or 7. Then I know I'm dealing with a group of true gourmands! 

*To reduce the preparation time, you could also make this recipe using rolled calf's head. 

More about tripe products.

For 4 servings

- 1/2 calf's head, with tongue and brains
- 2 carrots
- 2 leeks
- 4 potatoes, peeled and turned
- 1 onion stuck with a clove
- 1 bouquet garni
- 2 lemons
- 2 tbsp. flour
- Black peppercorns
- 50 ml (3 tbsp.) water
- Vinegar
- Ravigote sauce
  1. Blanch the calf's head, then singe it to remove any bristles. Rub it briskly with half a lemon (*).
  2. Dissolve the flour and remaining lemon juice in cold water. Add the vegetables, pepper, bouquet garni, pricked onion, the head and tongue and bring everything to a boil. 
  3. Cook gently for 1 1/2 hours. Cut up. 
  4. Poach the brains separately for 5 minutes in vinegared water, then slice into 4.
  5. Prepare the ravigote sauce by combining all the ingredients. Season with salt and pepper. 
  6. Arrange pieces of the head, tongue and brains attractively on the plate. 
  7. Serve with a few pieces of vegetables and add the sauce. 
More recipe ideas

Collaboration: VFC and Produits tripiers de France

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