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Gras-Double en Blanquette Provençale
Squares of tender tripe simmered with onions melted in grated fatback, bound at the last moment with egg yolks and lifted with a pounded basil and lard pistou and lemon. Silky, bright and Provençal.
- YieldServes 6
- Hands-on50 min
- Total1 h 49 min
- Difficulty
Ingredients
Blanquette
- 1 kgcooked honeycomb beef tripe, rinsed, cut in 5 cm squares
- 250 gonions, thinly sliced
- 100 gfresh pork fatback, grated
- 30 gall-purpose flour
- 750 mllight beef or chicken bouillon
- 4 gfine salt
- 1 gfreshly ground white pepper
- 1 bunchbouquet garni (parsley stalks, thyme sprig, bay leaf), tied
Liaison and finish
- 4egg yolks
- 6 leavesfresh basil
- 25 gfresh pork fatback, finely diced
- ½lemon, juiced
- 5 gflat-leaf parsley, chopped
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