(), in French cuisine, is the smooth part of beef tripe, the rumen, most favoured for cooking. It means 'double-fat', describing the thickness and color of the cut, not its fat content.
Cooking
is sold fresh or pickled, uncooked or cooked. According to Larousse Gastronomique, if uncooked it requires 3 to 3½ hours cooking in a salt water court-bouillon. Pickled requires 1 to 1½ hours of cooking in salted water.
Larousse lists ten variants of dishes:
Main ingredients and cooking method Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving Cooked, cut into squares, cooked with onions and carrots Cooked, simmered with onion and carrots and mushrooms Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce Cooked, cut into squares, marinated in oil and lemon juice and grilled. Served with fried onions and fried tomatoes Cooked, cut into thin strips and fried in butter or lard with chopped onion Cooked, cut into thin strips and fried in butter, sprinkled with chopped hard-boiled egg yolks and parsley, drizzled with vinegar or lemon juice Cooked, cut into squares and simmered with tomatoes Squares of cooked with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms Gently cooked in stock, lard and flour, with egg yolks, basil and lemon juice added before serving
Source: Larousse Gastronomique.Montagné, pp. 663–665
Other ways of preparing include (boiled with ham and onions), (slow-cooked with vinegar, cloves, garlic and saffron) and (cooked, toasted and served with mayonnaise).Delpuech, pp. 82–83
See also Tripe
References
Sources