Pieds et paquets marseillais

Name: Pieds et paquets marseillais
Total time: 300 min
Yield: Serves 6
Cuisine: Provence
Ingredients: 1 kg (2.2 lb) prepared lamb tripe; 4 prepared lamb’s feet; 200 g (7 oz) pork belly, cut into lardons; 4 tomatoes, peeled and chopped; 3 yellow onions, thinly sliced; 5 garlic cloves, crushed; 500 ml (2 cups) dry white wine from Cassis; 1 bouquet garni (thyme, bay leaf, rosemary)

Marseille lamb tripe parcels and trotters

⏱ 300 minServes 6Hard520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)prepared lamb tripe
4prepared lamb’s feet
200 g (7 oz)pork belly, cut into lardons
4tomatoes, peeled and chopped
3yellow onions, thinly sliced
5 clovesgarlic, crushed
500 ml (2 cups)dry white wine from Cassis
1bouquet garnithyme, bay leaf, rosemary

1 kg (2.2 lb) prepared lamb tripe
4 prepared lamb’s feet
200 g (7 oz) pork belly, cut into lardons
4 tomatoes, peeled and chopped
3 yellow onions, thinly sliced
5 cloves garlic, crushed
500 ml (2 cups) dry white wine from Cassis
1 bouquet garni thyme, bay leaf, rosemary

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron Dutch oven (28 cm / 11 in across)

1 chef’s knife (22 cm / 9 in blade)

1 wooden cutting board

kitchen twine

1 sturdy wooden spoon

1 medium stainless-steel ladle

1 fan oven (150 °C / 300 °F)

1 stainless-steel bowl (2 L / 2 qt)

03 — Method

Cut the tripe into 15 cm (6 in) squares and fill each with a mixture of garlic, parsley, lardons and pepper.
Roll each into a small parcel and tie securely with kitchen twine.
Soften the sliced onions in the Dutch oven with a little olive oil for 8 minutes until translucent.
Add the lamb’s feet, tripe parcels and chopped tomatoes and stir to coat.
Pour in the Cassis white wine, add filtered water to cover and add the bouquet garni.
Cover tightly and cook in the oven at 150 °C (300 °F) for 6 hours until very tender.
Check tenderness with a fork, adjust the seasoning and serve straight from the hot pot.