Pieds Paquets Info: Lamb tripe is difficult to find, it is best to order it from the Turkish butcher. If you must, you can also make the recipe with veal tripe. Lamb and veal tripe are very thin, usually precooked and therefore only need to be blanched briefly from scratch. (Beef tripe should be boiled for about 20 minutes in salted water with a dash of vinegar).
Blanch lamb tripe briefly in salted water with a dash of vinegar, cut the large pieces into triangular or possibly diamond-shaped pieces about 8 cm long. Finely chop the remaining pieces. Cook the stuffing from 200 g of leftover pieces, garlic cloves, bacon, mushrooms and parsley: chop and mix, season with salt and season with pepper. Put a teaspoon of the stuffing on each piece of tripe, roll it up and tie it into a ball-shaped roulade. Clean the lamb feet and blanch for a few minutes.
Heat olive oil in a gratin dish, fry the chopped remaining bacon, add the chopped onions and carrots, then also the peeled, seeded and chopped tomatoes. Pour in a glass of wine as well as the clear soup, add cloves and bouquet garni, season with salt and season with pepper. Place the lamb feet on the bottom of the gratin dish and the tripe parcels on top. Cover with aluminum foil and cook on low heat (about 80 °C ) in about 6 hours. Serve with long grain rice.
Our tip: Use a
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