Tripe products often have a less good reputation than so-called "noble" pieces of meat.
Yet they are easy to cook, very versatile in terms of recipes and less expensive than the rest.
Saturday in "The table of the good living", Europe 1 gives you some advices to (re) discover the guts.
From cheek to double fat, including veal tab and strawberry, the family of tripe products includes all the pieces of meat that are not attached to the carcass.
But if offal is recognized for its nutritional qualities, it nevertheless suffers from a lower reputation than so-called "noble" pieces.
On Saturday in
La table des bons vivants
, Europe 1 offers you some ideas for cooking them well and enjoying them better.
Products that are easy to cook and inexpensive
What you should know is that tripe products have several advantages.
First of all, like all meats that cook slowly, they are quite simple to prepare.
"Long cooking is a bit of a lazy thing: once it's started, there isn't much to do", smiles Tiffany Bourg, who sells tripe products on the Croix market. -Rousse, in Lyon.
Then, tripe products remain rather economical.
Even if the prices have swelled a bit in recent years, a kilo of offal does not cost more than 10 or 12 euros, much less expensive than the so-called "noble" pieces.
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A multitude of recipes
Another advantage of tripe products: an infinite number of recipes to draw from them.
"Pork cheek, for example, is very versatile. I usually cook it braised, cooked with a little liquid so that it can roast and simmer."
With Burgundian-style red wine or coconut milk paired with a curry paste, you'll be spoiled for choice when it comes to liquid.
Another suggestion from the butcher: the tripe pot-au-feu.
For three to four hours, simmer the cheek and oxtail, presented with mustard seasoning.
"At home, I let the meat simmer for several days, on the fireside," Tiffany Bourg still slips.
For the past five or six years, one tripe product in particular has once again been in vogue with butchers.
This is veal strawberries, one of the ingredients in andouillette.
Once blanched, it can be cooked, for example, in Asian style, with nuoc mam and soy sauces as well as ginger.
Asian-style veal strawberry recipe
Cooking: 1h20 minutes
Preparation: 30 minutes
The ingredients (for six people):
1 kg of veal strawberries
5 cl of alcohol vinegar
2 tablespoon of flower honey
1 dl apple cider vinegar
2 large shallots
1 carrot
1 sprout of ginger
1 dl soy sauce
1 dl of nuoc mam sauce
3 oranges
5 cl of peanut oil
A few coriander leaves
Coarse gray salt, fine gray salt, Espelette pepper
Recipe :
Preheat the oven to 170 ° C.
Rinse the veal strawberries.
Place in a saucepan, cover with cold water, add the alcohol vinegar and a handful of coarse gray salt.
Bring to the boil, simmer for 10 minutes then drain.
Finely slice the shallots and carrot.
Heat the peanut oil in a casserole dish and sweat the vegetables for 3 to 4 minutes.
Grate the zest of an orange and squeeze the juices together.
Add the honey and let it brown.
Deglaze with apple cider vinegar, Asian sauces and orange juice.
Add a little salt, Espelette pepper, orange zest and grate half the ginger.
Place the veal strawberry in the casserole dish, cover and bake for an hour.
Out of the oven, grate the rest of the ginger and mix.
Sprinkle with a few coriander leaves.