Recipe no. 195 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 100.
Ingredients
- Tripe
- Lean bacon
- Salt pork
- Fresh pork rinds
- Onions
- Cloves
- Carrots
- Cloves of garlic
- Bouquet garni
- Tomatoes
- White wine
- Brandy
- Stock or broth
- Beef trotter
Preparation
- Preparing the tripeBlanch the tripe, clean it well, refresh it and cut into square pieces of 7 to 8 cm.
- Preparing the potPut at the bottom scraps of lean bacon or sliced salt pork, a few fresh pork rinds, then the tripe with 2 onions (one studded with 3 cloves), 2 or 3 carrots, 2 cloves of garlic, a large bouquet garni and 2 sliced tomatoes.
- Moistening and seasoningMoisten with half a bottle of white wine, half a glass of brandy and stock or broth. The tripe should be amply covered. Optional: add a beef trotter broken into pieces to bind the sauce. Season with salt and pepper.
- CookingCover the pot as for the previous recipe, cook it the same way.
- FinishingFinish as for pieds et paquets.
Reboul's text
Blanch the required quantity of tripe; after cleaning it well, refresh it, then cut it into square pieces of 7 to 8 centimetres.
Take an earthenware pot, put at the bottom scraps of lean bacon or sliced salt pork, a few fresh pork rinds, then the tripe, with 2 onions, one of them studded with 3 cloves, 2 or 3 carrots, 2 cloves of garlic, a large bouquet garni and 2 sliced tomatoes; moisten with half a bottle of white wine, half a glass of brandy and stock or broth, the tripe should be amply covered; season with salt and pepper. A beef trotter, broken into pieces, may be added to the tripe, which makes the sauce nicely bound; cover the pot as for the previous recipe, cook it the same way. Finish as for pieds et paquets.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| blanqueja | blanch |
| gras | tripe |
| tripo | tripe |
| amaneu | bouquet garni |
| muia | moisten |
| bouioun | broth |
| adouba | season |
| couire | cook |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 195, page 100. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.