Beef tripe Languedocienne style
An ancient recipe, very common in the Southwest region. Pour the contents of the jar into a saucepan. Heat over low heat and serve with steamed potatoes, rice or mushrooms. Serve very hot. Enjoy your meal.
Preparation tip: Serve very hot with steamed apples, rice or mushrooms.
Ingredients: Beef tripe 60%, cooked juice (white table wine). Carrots, onions, leeks, dry ham, tomato paste, salt, pepper, herbs.
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