Recipe: Gras Double Tripe

Name: Gras Double Tripe
Prep time: 20 min
Cook time: 270 min
Total time: 290 min
Yield: 6 servings
Ingredients: Gras double tripe recipe from Issambres (Cote d'Azure in the South of France). Recipe for 6 people :; 21 oz (600g) gras double tripe ready to cook; 21 oz (600g) veal shank; 1.75 oz (50g) Parmesan cheese; 28 oz (800g) carrots, peeled and sliced-up; 17.75 oz (500g) onion, peeled and finely sliced; 4 stalks of celery, peeled and diced-up; 6 cloves garlic, cored and crushed; 1 non-treated lemon, sliced in 6; 3.25 lb (1.5kg) tomatoes, peeled, seeded and quartered; 1 tsp thyme; 1 bay leaf; 1 fl oz (3cl) white wine alcohol; salt and pepper

By chef patrick Asfaux 4.9/5 (9 reviews)

Recipe Gras Double Tripe - Chef Patrick Asfaux — Photo: © FOOD-micro - Fotolia.com

Prep 20 min

Cook 270 min

Total 4h50

Servings 6 serv.

Gras-double is beef tripe sliced thin, actually a lean cut. Braised 4.5 hours at 160°C in a cast-iron pot with veal shank, tomatoes, carrots and brandy. Pre-cooked and ready to cut, it only needs slow cooking. Topped with grated Parmesan and broiled at the end.

Ingredients for 6 servings

Adjust for

servings

Gras double tripe recipe from Issambres (Cote d'Azure in the South of France). Recipe for 6 people :
21 oz (600g) gras double tripe ready to cook
21 oz (600g) veal shank
1.75 oz (50g) Parmesan cheese
28 oz (800g) carrots, peeled and sliced-up
17.75 oz (500g) onion, peeled and finely sliced
4 stalks of celery, peeled and diced-up
6 cloves garlic, cored and crushed
1 non-treated lemon, sliced in 6
3.25 lb (1.5kg) tomatoes, peeled, seeded and quartered
1 tsp thyme
1 bay leaf
1 fl oz (3cl) white wine alcohol

salt and pepper

Step-by-step directions

1 Slice your tripe in pieces half a inch thick. Season them with salt and pepper.

2 Start your oven at 160'C (320'F).

3 In a cast iron pot, place your tripe then the veal shank (sliced) the onion, carrots, celery, garlic, tomatoes,lemon slices, thyme, bay leaf and alcohol. Add some cold water level with the ingredients and season well with pepper.

4 Cover and place your pot in the oven for 4h30.

5 There you go it is ready to serve! Pour your gras double tripe onto a shallow serving dish. Take the bay leaf out and remove the bones from the veal shank.

6 Sprinkle the lot with the Parmesan cheese and place your dish under the grill for 5 minutes. Then, serve...

ps : gras double tripe is also called plain tripe, smooth tripe, blanket tripe or flat tripe. It is an offal taken from the rumen (first stomach of mutton or beef). It is quite lean despite its French name witch literally

means double fat.

A chef's advice

Historically it's bourgeois kitchen cooking that wasted nothing from the animal. Today it's back because cooks understand slow-cooked meat tastes better and costs less. Gras-double now sells pre-cooked in rectangular blocks everywhere, which makes life simpler. You find it at the butcher or market. Cold season brings carrots and onions on cue, and marc acts as natural deglazing. For wine, pick a structured red, not too light. A Beaujolais village, a Côtes du Rhône, even a red Sancerre hold up well against rich sauce and broiled Parmesan. Skip light wines, this dish has too much body. For sides, boiled potatoes, fresh pasta or simple toasted bread suffice. The Parmesan does the work. Serve straight from the grill, still hot with a golden crust.

Frequently asked questions

Can I substitute gras-double with another beef cut?

Yes, use brisket or chuck shoulder. They also need 4.5 hours low heat to tenderize. Skip lean cuts like sirloin, they dry out. Veal breast (pansette) works but finishes 30 minutes faster.

How long does cooked gras-double keep in the fridge?

Three to four days in an airtight container with sauce. The sauce protects the meat. You can also freeze up to 2 months. Thaw in fridge 12 hours before reheating gently in oven.

How do I prevent gras-double from falling apart during braising?

Don't stir while braising. Cover the pot well so steam circulates evenly. At 160°C covered, the meat stays intact. Low temperature guarantees firm meat, not mush.