Roasted chitterlings with raisins and orange

Roasted chitterlings with raisins and orange

Ingredients for 4 persons :

- 4 chitterlings

- 100 g blond dried grapes

- 2 good sized oranges

- 5 cl of Banyuls wine

- 50 g of butter

- Aromatic herbs

Preparation: less than 20 min

Cooking: 10 mins

Preparation :

- Macerate the grapes in the Banyuls wine for 1 hour.

- Peel the oranges raw with a sharp knife, hold the fruit in the palm of your hand, slide the knife inside each quarter, flush with the white membranes and to the center to remove the supremes.

- In a saucepan, brown the andouillettes for 5 minutes in the hot butter over low heat.

- Prick to prevent them from bursting.

- Add the raisins, banyuls and oranges, then continue cooking for another 5 minutes.

You can sprinkle with chopped herbs before serving.