Gras double on:
[Wikipedia]
[Google]
[Amazon]
() is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking. Although literally translated as 'double-fat' the French term refers to the thickness and color of the lean meat, not its fat content.
() is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking. Although literally translated as 'double-fat' the French term refers to the thickness and color of the lean meat, 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 watercourt-bouillon
Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching (food), poaching other foods, most commonly fish (food), fish or seafood. It is also sometimes used for poaching vegetables, e ...
. Pickled requires 1 to 1½ hours of cooking in salted water.
''Larousse'' lists ten variants of dishes:
: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
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent ...
) and (cooked, toasted and served with mayonnaise).Delpuech, pp. 82–83
See also
*Tripe
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep.
Types
Beef
Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: th ...
References
Sources
* * {{French cuisine French cuisine