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French · Main
Gras-Double à la Bourgeoise
Tripe stewed in a brown-roux gravy with butter-browned onions and thick coins of carrot, finished with a hint of garlic, sautéed mushrooms and parsley. Homely, savoury and far gentler than its reputation.
- YieldServes 6
- Hands-on45 min
- Total1 h 56 min
- Difficulty
Ingredients
Stew
- 1 kgcooked honeycomb beef tripe, cut in 3 cm pieces
- 80 gunsalted butter
- 100 gonions, sliced
- 200 gcarrots, cut in thick rounds
- 30 gall-purpose flour
- 1 Lbeef bouillon, cold
- 1 bunchbouquet garni (parsley stalks, thyme sprig, bay leaf), tied
- 4 gfine salt
- 1 gfreshly ground black pepper
Finish
- 1 clovesmall garlic clove, crushed to a paste
- 100 gmushroom stems, sliced
- 15 gunsalted butter, for the mushrooms
- 5 gflat-leaf parsley, chopped
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