Tripe Poulette

Course : French
Serves: 4
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1 pound tripe
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon flour
2 cups clear chicken broth
2 sprigs parsley
2 large egg yolks
1 medium lemon -- juice only
1 tablespoon finely chopped parsley

Preparation / Directions:

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 do not require special knowledge or ingredients. Both "Tripe Poulette" and "Tripe Lyonnaise" (also included in this database) are delicious family dishes. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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