Tripe ParmentierTheWorldWideGourmet.com
Total time: 30 to 60 min
Preheat the oven to 200° C (400° F)
Preparation time: 15 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:375 kcal
Proteins:1.6 g
Fats:38.7 g
Carbohydrate:5.9 g
Fibers:1.4 g
Sugar:1 g
Cholesterol:43.8 mg
Sodium:96.7 mg
Calcium:26.6 mg
Energy:1091 kcal
Proteins:4.7 g
Fats:112.5 g
Carbohydrate:17.2 g
Fibers:4.1 g
Sugar:2.9 g
Cholesterol:127.4 mg
Sodium:281.4 mg
Calcium:77.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
cooked tripe
50
g
butter
30
ml
finely chopped parsley
1
clove of garlic, chopped
500
g
broccoli purée
200
g
mashed potato
15
ml
persillade (see parsley)
salt and pepper
METHOD
- Cut the tripe into small pieces, about 1 x 1 cm (3/8")
- Heat a skillet with 40 g (8 tsp.) butter; when it starts to foam, add the chopped garlic, stir with a wooden spoon and then add the diced tripe. Sauté for 10 minutes, stirring often. At the end of the cooking time, season with salt and pepper and add the parsley.
- Pour into a gratin dish and cover with the mixture of puréed broccoli and mashed potato. Finely dice the remaining butter and sprinkle over the top; sprinkle with the persillade and place into a hot 200° C (400° F) oven for 10 minutes. Serve very hot.
Collaboration: VFC and Produits tripiers de France
