Gras-double

() is a French cuisine, 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 water court-bouillon. 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) and (cooked, toasted and served with mayonnaise).Delpuech, pp. 82–83

See also

*Tripe

References

Sources

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{{French cuisine

French cuisine