Gras-double frit à la Troyenne (Fried Tripe, Troyes Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Gras-double
- Mustard
- Elements for breading à l'anglaise
- Oil
- Sauce Vinaigrette or sauce Gribiche
Instructions
- Coat the rectangles of gras-double with mustard.
- Bread them à l'anglaise.
- Fry them in oil.
- Serve a sauce Vinaigrette or a sauce Gribiche separately.