Recipe no. 196 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 101.
Ingredients
- Tripe
- Water
- Aromatics
- Salt
- Whole peppercorns
- Thyme
- Bay leaf
- Celery
- Onion
- Cloves
- Carrots
- Butter
- Flour
- Broth
- Egg yolks
- Lemon juice
Preparation
- Cleaning the tripeBlanch in plenty of water with plenty of aromatics. Once well refreshed, drained and scraped with a knife, put to cook in a stockpot, amply covered in water with salt, whole peppercorns, thyme, bay leaf, celery, an onion studded with cloves and a few carrots.
- Cooking the tripeLet it cook until nicely tender. Drain and cut into strips.
- Preparing the poulette saucePut into a saucepan a lump of butter the size of an egg and a spoonful of flour. Heat without letting it colour, stirring on the heat with a wooden spoon. Moisten with broth to obtain a sauce that is not too thick. Bring to a boil.
- Adding the tripeAdd the tripe, let it simmer a few minutes in the sauce.
- Finishing with a liaisonJust before serving, add a liaison: 3 egg yolks, lemon juice and a lump of butter the size of a walnut.
Reboul's text
One cannot take too much care in cleaning tripe. However well it is cooked afterwards, if it is poorly cleaned it will always keep a detestable taste of gut.
Blanch it well in plenty of water with plenty of aromatics, then, once it is well refreshed, drained and scraped with a knife, put it to cook in a stockpot, amply covered in water and seasoned with salt, whole peppercorns, thyme, bay leaf, celery, an onion studded with cloves and a few carrots. When it is nicely tender, drain it and cut it into strips.
Put into a saucepan a lump of butter the size of an egg and a spoonful of flour; heat without letting it colour, stirring for a moment on the heat with a wooden spoon; moisten with broth to obtain a sauce that is not too thick; bring to a boil; then add the tripe and let it simmer a few minutes in the sauce. Just before serving, add a liaison made with 3 egg yolks, the juice of a lemon, and a lump of butter the size of a walnut.
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 |
|---|---|
| gras | tripe |
| blanqueja | blanch |
| oulo | stockpot |
| couire | cook |
| fielat | strip |
| sausso | sauce |
| mitouna | simmer |
| liesoun | liaison |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 196, page 101. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.