Do you want to eat tripe, a la mode, a la mode…
Long to simmer, but simple to make, a #traditional dish that puts offal in the spotlight. Inexpensive, deliciously tasty and, contrary to popular belief, "light".
Some can't stand them, declare them disgusting and gross, suspect them of a thousand evils, give in to obscure fears provoked by the very idea of eating a hidden part of the animal's body which "comes from within": intestines, stomach …
But the others – all the others who love them, are crazy about them, never get tired of them – remember that they are at the origin of the birth of Gargantua: Gargamelle gave birth to him, writes #Rabelais , after eating “ big planted with guts”.
It is true that at that time, the #tripe – since it is indeed tripe, of which it is – were very appreciated.
Inexpensive, tasty, they were accommodated in a thousand ways, the basis of today's traditional dishes: mutton tripe in Provence, foot packet style in Marseille or with saffron, responding to the pretty #medieval name of "yellow tripe in Quercy and Albigensian; #tripous of veal and lamb tripe in cabassol in Rouergue and Auvergne...
Beef tripe with garlic and thyme (served with fries!) in the North, in Cambrai, or, of course, "à la mode de Caen", made with the four parts of the stomach (rumen, , bonnet and caillette), as well as a beef foot.
