Recipe no. 194 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 99.
Ingredients
- Sheep tripe
- Salt pork
- Lean sheep fat casing
- Cloves of garlic
- Sprig of parsley
- Sheep's trotters
- Bacon
- Leek
- Onion
- Carrot
- Tomatoes
- Cloves
- White wine
- Broth
- Bouquet garni
Preparation
- Preparing the parcelsPrepare the tripe: cut it into square pieces of 7 to 8 cm, make a small incision at one corner. Prepare the stuffing: 100 g of salt pork, fat casing, 2 cloves of garlic and chopped parsley, seasoned. Put a spoonful of stuffing in the middle of each piece, roll them up enclosing the stuffing.
- Preparing the trottersPrepare in advance the sheep's trotters, well cleaned, blanched and singed.
- Cooking in the potIn an earthenware pot, render 100 g of chopped bacon. Add sliced leek and onion, let them colour. Add sliced carrot, 2 chopped tomatoes and an onion studded with cloves. Moisten with half a bottle of white wine and 2 litres of broth. Put the trotters at the bottom and the parcels on top. Add bouquet garni, 2 crushed cloves of garlic, salt and pepper.
- Sealing and cookingPut on a tight-fitting lid. If using an earthenware pot: lay a sheet of white paper on top and seal the edges to the pot with flour worked into a thick paste, then add a flat lid.
- Cooking at the hearthSet the pot in a corner of the hearth surrounded with embers at its base and hot ashes up to a third of its height. Let it boil gently for 6 to 7 hours.
- FinishingUncover, take out the parcels and trotters, remove the bone. Place them in a saucepan, strain the cooking liquid over them after skimming off the fat. If there is too much liquid, reduce it. Let it simmer until serving time.
Reboul's text
Take one or two sheep tripe skins, according to the number of guests; one is enough for 6 to 7 people. After carefully cleaning it, cut it into square pieces about 7 to 8 centimetres to the side, make a small incision at one of the corners, place in the middle of each piece a spoonful of a stuffing made as follows: about 100 g of salt pork, as much lean sheep fat casing well cleaned, 2 cloves of garlic and a sprig of parsley, all chopped and seasoned; then roll each piece, enclosing the stuffing well, and pass it halfway through the incision. (Those for whom this last step seems too difficult may simply tie the parcel with string.)
You will have, separately and in advance, prepared a few sheep's trotters, well cleaned, blanched and singed.
Take an earthenware stockpot, put into it 100 g of chopped bacon and let it render, remove with a skimmer what floats on top, add a leek and an onion, sliced, let them colour lightly; then add a carrot in slices, 2 chopped tomatoes and an onion studded with 2 cloves, moisten with half a bottle of white wine and 2 litres of broth. Put the trotters at the bottom and the parcels on top, and bring to a boil; add a bouquet garni, 2 crushed cloves of garlic, salt and pepper; put on a lid that closes tightly. An earthenware pot is preferred; a sheet of strong white paper is laid over it and the edges sealed to the pot with flour worked into a thick paste, then a flat lid is placed on top.
Set the pot in a corner of the hearth surrounded with embers at its base and hot ashes up to a third of its height. It will go on simmering thus for 6 to 7 hours, always gently, which is the time needed for the cooking. Once this time has passed, uncover the pot, take out the parcels and the trotters, remove the bone from them, place them in a saucepan and strain the cooking liquid over them after skimming off the fat; if too much remains, it should be reduced to the right consistency. Let it simmer until serving time.
Small Provençal glossary for this recipe
Reboul himself gives certain Provençal names in this recipe: Pieds et paquets à la Marseillaise. The table below gives the Provençal equivalents of the other words used, in mistralian spelling: each of these forms is attested in our Provençal-English dictionary, and the link opens the entry. Our dictionary does not yet attest the word Pieds et paquets à la Marseillaise: we therefore quote it as the author printed it, without adding a form of our own.
| Provençal | English |
|---|---|
| tripo | tripe |
| bouie | boil |
| mitouna | simmer |
| oulo | stockpot |
| amaneu | bouquet garni |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 194, page 99. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.