20 min
Prep time
50 min
Cook time
4
Servings
Medium
Difficulty
1h10
Total time
Cocotte
Cooking method
Ingredients
Instructions
-
1
To blanch the tripe, plunge it into salted cold water.
-
2
Bring to a boil for 10 minutes.
-
3
In a pressure cooker, heat 40 g of butter.
-
4
Doré the diced fat in it.
-
5
Sprinkle with a tablespoon of flour.
-
6
Add the tomato puree and 2 cups of white wine. Cut the double cream into pieces about 5 cm in size.
-
7
Place it in the pot with garlic, onion, bouquet garni, salt, pepper.
-
8
Pour in a glass of cognac liqueur. Set on fire.
-
9
Close the pressure cooker.
-
10
Let it simmer for 40 minutes from the hiss of the valve.
-
11
The double cream is even better when reheated.
-
12
If you use already cooked double cream, there’s no need to blanch it.
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