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Tripe a la mode de Riberac

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  • Ingredients

  • 1 ½ ks(3.3lbs) tripe
  • 2 leeks
  • 3 onions
  • half a glass of olive oil
  • juice of one lemon
  • 4 cloves garlicbasil
  • 2 egg yolks
  • half a bottle of dry white wine
  • 1 tab flour
  • parsley
  • salt and pepper
  • bouquet garni
  • Method

  • Cut the tripe into strips
  • Slice the leeks
  • Peel and halve the onions
  • Crush the garlic
  • Put the oil, leeks and onions into a pan and heat until coloured
  • Reduce heat and add flour, stirring with a wooden spoon
  • Thin with wine and 1 litre of boiling water (or stock)
  • Add the tripe, garlic, half the lemon juice and the bouquet garni
  • Simmer gently for 4 hours
  • Crush a little more garlic with the basil and mix into a paste with more oil
  • Mix in the egg yolks and thin with a ladle of the tripe bouillon
  • Add to the pot of tripe, stirring continually.
  • Don't allow it to boil
  • Add rest of lemon juice and chopped parsley to serve

 

 

 


Serving suggestions
Serves 6.

 
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