Gras-double frit à la Bourguignonne (Fried Tripe, Burgundy Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Gras-double
- Walnut oil
- 100 grammes Beurre d'escargots
- A drop of absinthe
Instructions
- Prepare the gras-double as for Gras-double frit.
- Fry it in walnut oil.
- Spread the fried rectangles on a dish.
- Add a drop of absinthe to the Beurre d'escargots and pour it over them.
- Serve very hot.