Gras-double à la toulousaine

Name: Gras-double à la toulousaine
Total time: 150 min
Yield: Serves 4
Cuisine: Toulouse region
Ingredients: 1 kg (2¼ lb) gras-double (cooked beef tripe); 400 g (14 oz) crushed tomatoes; 2 onions; 4 garlic cloves; 150 ml (⅔ cup) dry white wine; 3 tbsp olive oil; 1 bouquet garni; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Toulouse-style tripe

⏱ 150 minServes 4Medium420 kcal

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

01 — Ingredients4 servings

1 kg (2.2 lb)gras-double (beef tripe)cooked beef tripe
400 g (14 oz)tomatoes, chopped
2onions
4 clovesgarlic
150 ml (⅔ cup)dry white wine
3 tbspolive oil
1bouquet garni
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

1 kg (2.2 lb) gras-double (beef tripe) cooked beef tripe
400 g (14 oz) tomatoes, chopped
2 onions
4 cloves garlic
150 ml (⅔ cup) dry white wine
3 tbsp olive oil
1 bouquet garni
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. 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 cast-iron Dutch oven (28 cm / 11 in)

1 kitchen knife (20 cm / 8 in)

1 wooden spoon

03 — Method

Cut the tripe into thin, even strips about 2 cm (¾ in) wide, then rinse and pat dry in a clean towel.
Heat the olive oil in the Dutch oven over medium heat and sauté the sliced onions 5 min until soft and golden.
Add the chopped garlic and tripe and sear 5 min, stirring often, until lightly golden.
Deglaze with the dry white wine, scraping up the browned bits, then add the crushed tomatoes and bouquet garni.
Season with salt and pepper, cover and simmer over very low heat 2 hours, stirring now and then, until the tripe is very tender.
Adjust the seasoning, remove the bouquet garni and serve hot with steamed potatoes or country bread.