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Tripe with Cider and Sautéed Apples Recipe
Flavors of France
Cooking time: 5 1/4 hours
Total time: more than 2 hours
Preparation time: 25 minutesCooking time: 5 1/4 hours
Difficulty: Easy
Ingredients
Ingredients for 10 servings
- 1.7 kg (3 lb. 12 oz.) Tripe
- 10 French shallots
- 2 onions
- 100 g (6 tbsp.) butter
- 1 1/2 bottles dry cider
- 2 sprigs of thyme
- 3 bay leaves
- 2 carrots, peeled
- 5 Golden Delicious apple apples
- Salt and pepper
Method
- Place the tripe in a Dutch oven or cocotte and cover with salted waer. Bring to a boil, cook for 15 minutes and drain.
- Peel and finely chop the shallots and onions. Place 75 g (5 tbsp.) butter into the cocotte and sauté them until translucent and lightly browned.
- Cut the tripe into strips and return to the cocotte. Add the cider, aromatic herbs, sliced carrots, salt and pepper. Cover and simmer gently for 5 hours.
- 15 minutes before the end of the cooking time, core the apples and cut into eighths. Put the remaining butter into a large skillet and brown the apple wedges. Season with fresh pepper.
- Serve the tripe very hot with the sautéed apples on the side.
More recipe ideas
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Collaboration: VFC and Produits tripiers de France
Collaboration: VFC and Produits tripiers de France
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