How to make Tripe à la Provençale?
This recipe takes 70 minutes for 4 servings, medium difficulty.
Make a delicious tripe à la provençale at home. Ready in 1h10. Easy. Serves 4. With 600 gr de tripes, 600 gr of tripe, 600 gr de tripas.
20 min
Prep time
50 min
Cook time
4
Servings
Medium
Difficulty
1h10
Total time
Casserole
Cooking method
Lunch
Meal type
What ingredients for Tripe à la Provençale?
How to prepare Tripe à la Provençale?
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1
To blanch the tripe, plunge it into salted cold water.
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2
Bring to a boil for 10 minutes.
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3
In a pressure cooker, heat 40 g of butter.
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4
Doré the diced fat in it.
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5
Sprinkle with a tablespoon of flour.
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6
Add the tomato puree and 2 cups of white wine. Cut the double cream into pieces about 5 cm in size.
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7
Place it in the pot with garlic, onion, bouquet garni, salt, pepper.
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8
Pour in a glass of cognac liqueur. Set on fire.
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9
Close the pressure cooker.
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10
Let it simmer for 40 minutes from the hiss of the valve.
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11
The double cream is even better when reheated.
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12
If you use already cooked double cream, there’s no need to blanch it.
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Frequently asked questions
Preparation takes 20 minutes and cooking takes 50 minutes, for a total of 70 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
This recipe is prepared using casserole. Follow the detailed steps above for best results.
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