Fricassée of Tripe with Sautéed ScallopsTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 6 1/4 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:77.6 kcal
Proteins:6.2 g
Fats:2.9 g
Carbohydrate:5.4 g
Fibers:0.8 g
Sugar:1.2 g
Cholesterol:37.6 mg
Sodium:71.5 mg
Calcium:39.4 mg
Energy:864 kcal
Proteins:68.7 g
Fats:32 g
Carbohydrate:60.1 g
Fibers:9.2 g
Sugar:12.9 g
Cholesterol:418.1 mg
Sodium:796.1 mg
Calcium:438.9 mg
SIMILAR RECIPES
Tripe with Cider and Sautéed Apples
Stuffed Lamb Tripe, Auvergne-Style
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1500
g
assorted tripe, including 2 calf's feet
36
scallops
1000
g
onions
300
g
carrots
200
g
turnips
200
g
celeriac (celery root)
200
g
leek
1000
ml
farm cider
1000
ml
muscadet wine
1000
ml
cider vinegar
coarse salt, salt and pepper
150
g
butter
METHOD
- Have the fish seller open the scallops and reserve the beards.
- Prepare all the vegetables, wash and dry them.
- Cut the tripe, onion and vegetables into small dice and set aside.
- Separate the scallops from their coral and set aside.
- Wash the beards from the scallops well and combine them with coarse salt for 5-10 minutes. Rinse well in water, chop finely and set aside.
- Sweat the onion in butter, then the beards and tripe. Add the cider, wine and vinegar. Add the vegetables, calf’s feet, bouquet garni, salt and pepper and cook gently for 6 hours.
- Remove the calf’s feet, chop the meat and add it back to the tripe.
- Just before serving, sear the scallops in a skillet.
- Place some of the fricassée into each bowl and place the scallops on top. Serve immediately.
..........
An original recipe from French master chef Jean-Paul Chéneau of Le Moulin de Via, Redon
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
