Tripes in Marsannay Rose

By corlear

Tripes au Rose de Marsannay

from Le Relais Bernard Loiseau, Bourgogne

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Ingredients

• 1 whole tripe: beef feet, stomach, third stomach and rennet stomach
• 2 kg onions studded with 4 cloves
• 1 1/2 kg carrots
• 1 kg tomatoes, blanched
• 2 celery stalks
• thyme
• bay leaf
• salt
• pepper
• 1 1/2 l Marsannay rose

Details

Servings 10

Preparation

Step 1

Select a casserole just large enough for the tripe. In the casserole, put the carrots, onions, seasonings and the meat, which has been cut into medium-sized pieces, from the 4 boned beef feet. Add the tripes (stomachs). On top, arrange bones from the feet, cut lengthwise. Add layers of beef fat 3 cm thick and cover well with wine to the top. Cover casserole with aluminum foil, then the casserole lid. Put in the oven for 10 hours.