Pieds Paquets with Provencal Flavors

Ingredients

• 4 lamb trotters (about 1 kg / 2.2 lbs) 4 lamb trotters (about 1 kg / 2.2 lbs)
• 500g / 1.1 lbs tripe, cleaned and cut into pieces 500g / 1.1 lbs tripe, cleaned and cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 2 bay leaves 2 bay leaves
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 liter / 4 cups beef or vegetable broth 1 liter / 4 cups beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until they become translucent.
2. 2.
   Add the lamb trotters and tripe to the pot, and cook until they are browned on all sides.
3. 3.
   Stir in the tomato paste and cook for another minute.
4. 4.
   Add the carrots, celery, tomatoes, thyme, rosemary, and bay leaves to the pot. Season with salt and pepper.
5. 5.
   Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 3 hours, or until the trotters and tripe are tender.
7. 7.
   Once cooked, remove the bay leaves, thyme, and rosemary sprigs from the pot.
8. 8.
   Serve the Pieds Paquets hot with crusty bread or potatoes.

Treat your ingredients with care...

• Lamb trotters — Make sure to clean the trotters thoroughly before cooking to remove any impurities. Trim off excess fat and skin for a leaner dish.
• Tripe — Soak the tripe in cold water with a splash of vinegar for a few hours to remove any strong odors. Rinse well before using.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine to the broth.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the pot during the last 15 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Pieds Paquets in shallow bowls, allowing the tender trotters and tripe to be the star of the dish. Garnish with fresh herbs like parsley or chives for a pop of color.

Presentation advice

To elevate the presentation, arrange the trotters and tripe neatly in the bowl and ladle the flavorful broth over them. Sprinkle some freshly ground black pepper on top for an added touch.