Défarde de chevreau

Name: Défarde de chevreau
Total time: 210 min
Yield: Serves 6
Cuisine: Ardèche
Ingredients: 1.2 kg (2⅔ lb) kid tripe; 4 kid trotters; 500 ml (2 cups) dry white wine; 3 tomatoes; 2 onions; 2 carrots; 4 garlic cloves; 1 bouquet garni; 1 tsp freshly ground pepper

Défarde, kid tripe and trotter stew

⏱ 210 minServes 6Hard310 kcal

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

01 — Ingredients6 servings

1.2 kg (2.6 lb)kid tripe
4kid trotters
500 ml (2 cups)dry white wine
3tomatoes
2onions
2carrots
4 clovesgarlic
1bouquet garni
1 tspfreshly ground pepper

1.2 kg (2.6 lb) kid tripe
4 kid trotters
500 ml (2 cups) dry white wine
3 tomatoes
2 onions
2 carrots
4 cloves garlic
1 bouquet garni
1 tsp freshly ground pepper

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, 30 cm (12 in)

1 cutting board (40 cm / 16 in)

1 paring knife

1 ladle

03 — Method

Wash the tripe and trotters well in cold water, blanch 10 min in salted boiling water, then drain and cut into even pieces.
Slice the onions, cut the carrots into thick rounds and remove the garlic germs, then sweat everything 5 min in the Dutch oven with a little oil over medium heat.
Add the tripe and trotters, stir to coat and brown 5 min.
Deglaze with the dry white wine, add the crushed tomatoes and bouquet garni, pepper generously and add hot water to just cover.
Cover and simmer very gently 3 hours, stirring now and then, until the tripe is very tender.
Check the seasoning, remove the bouquet garni and serve hot in shallow bowls with steamed potatoes.