commentary on how to cook tripe in the style of Caen, with David Gallienne
In this new episode of You are great web version: a recipe to make Caen-style tripe taste to as many people as possible and the meeting with Antoine who runs the YUGO restaurant in Rouen.
In traditional Norman cuisine, there are many dishes that are unanimous around the table: apple pie, scallops or Auge Valley escalope… Few are those who categorically refuse to taste it. But when you put a Caen-style tripe dish on the table, it’s always the same thing: some of your guests skip it. Today, David Gallienne invites you to revisit this monument of Norman cuisine to taste it as an aperitif.
I suggest you revisit this crispy recipe (…) It’s a clever way to make people who don’t like it love tripe. It’s sort of nuggets of guts in the style of Caen.
Also discover in our video the YUGO restaurant specializing in ceviche: a dish made from marinated raw fish. For You Are Great, its creator will soon introduce us to a recipe combining Asian tradition and Peruvian culture.
video length: 09min 17
You are formidable: David Gallienne invites you to revisit the fashionable guts of Caen. Also discover the Yugo restaurant in Rouen.
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©France Televisions
Connoisseurs know it, guts are serious. Cooking them takes time, especially for baking, so they will need to be prepared in advance. For the novices: you will find good recipes online.
- 250g tripe
- 100g carrots
- 100g onions
- 3 eggs
- 50g flour
- 150g toasted breadcrumbs
prepare bites
A little reminder before starting: the tripe corresponding to the 4 parts of the beef belly, cooked with carrots and onions. For this recipe, you will keep all the preparation, except the juice, because it is too rich in collagen. Collect all the pieces while trying to take as little liquid as possible. Arm yourself with a knife and cut ends that are neither too big nor too small. The idea is to be able to make small bites, but you still have to keep the lamb’s lettuce, you still have to find the texture of the tripe.
Then place the preparation in half-sphere molds and pack well. You can choose the bite size to your liking.
I really put everything: tripe, carrots, there is also onion in the recipe. What’s funny is that we won’t have the same pieces from one bite to the next.
Leave to rest in the fridge for between an hour and a half and two hours: the rest of the collagen will freeze and give you little balls that hold together perfectly.
Make the “croquettes”
Once the bites are taken, you can heat the oil and prepare the “English” breadcrumbs. You will need flour, beaten egg and breadcrumbs. For this last ingredient, nothing complicated: you have a piece of bread lying around: mix it, and you’re done.
Successively roll the croquettes in the flour, the egg and then the breadcrumbs. Avoid covering all of the croquette well at each stage: if you have the misfortune to leave a hole in the breading, it may pierce and the inside of the bite will be avoided in the oil during frying.
Dip the croquettes in the boiling oil, just for a few moments, to obtain a very crispy golden shell around the tripe.
It’s all cute, it doesn’t look like guts
Present the bites in a bowl and you can sit down to eat. All you have to do is introduce as many people as possible to the incomparable flavors of tripe à la mode de Caen. Enjoy with fresh apple juice!
Find You Are Great from Monday to Friday at 9:05 a.m. on France 3 Normandy and in replay on france.tv.
Also meet chef David Gallienne in the program The taste of Norman meetings. And to know more about the famous Top Chef Normand, Click here.
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