Udders tongue and tripe

Udders tongue and tripe

By
From
The Beef Club
Serves
4
Prep
110 mins
Cooking time
250 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
300g tongue
300g udders
300g tripe
2 tablespoons grapeseed oil

The stock

Quantity Ingredient
2 garlic cloves
1 onion
1 carrot
1 stick celery
1 tablespoon coarse sea salt
2 sprigs thyme
2 bay leaves

The seasoning

Quantity Ingredient
3 tablespoons grapeseed oil
1 tablespoon sherry vinegar
sea salt
freshly ground black pepper
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
a few basil leaves

You will need

Quantity Ingredient
brush

Method

  1. Make a stock by putting the garlic, onion, carrot and celery (washed and peeled as necessary) with the salt, thyme and bay leaves into a large cooking pot of salted water. Add the pieces of meat. Bring to the boil then reduce the heat to a simmer, with the lid on. After about 2 hours, remove the udders, then after 3 hours, the tongue. After 4 hours, the tripe should also be cooked. Check each piece of meat before removing it: the meat should be tender and yield to the point of a knife. Once all the meat is done, put everything back into the cooking pot and leave to cool in the stock.
  2. Prepare the barbecue.
  3. Slice the teats, tongue and tripe, and brush with a little oil. Grill on the barbecue, just long enough to turn the pieces golden brown. They can also be browned in the frying pan.
  4. Dress with oil, vinegar, a little salt and pepper, and garnish with the chopped peppers and onion, and a few young basil leaves.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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