French - Main
Gras Double Blanquette
a la Provencale

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  • 1 k cooked gras double honeycomb tripe cut into 2" squares
  • 100 grms finely chopped pork or ham fat
  • 250 grms chopped onion
  • 30 grms flour
  • 3 cups white bouillon
  • a bouquet garni
  • yolks of 4 eggs


  • 1 oz of pork fat
  • several basil leaves
  • a teas. parsley
  • a squeeze of lemon juice


  • Make the pesto by pounding the pesto ingredients
  • Fry the onions in the ham fat until golden.
  • Mix in the flour and cook gently for a few minutes.
  • Mix in the stock , then add the tripe and the bouquet garni. Cover and cook gently for 1 hr.
  • When ready, thicken with the egg yolks and the pesto before serving.

Submitted by: Derry Simonds

Serving suggestions
Serve with boiled potatoes and green vegetables.

Serves: 6
Gras Double a la Bourgeoise: A chopped carrot is fried with the onion and instead of the pesto and egg yolks this dish is finished with a little crushed garlic and 100 grms of sliced mushrooms fried in butter.
Tripe and Onions: a basically similar English dish using milk instead of stock.