Gras-double frit (Fried Tripe)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Gras-double
- Salt
- Pepper
- Melted butter
- Chopped parsley
- Elements for breading à l'anglaise
- Oil
- One of the following sauces: Diable
Instructions
- Cut the gras-double into rectangles.
- Season them with salt and pepper.
- Dip them in melted butter and sprinkle them with chopped parsley.
- Bread them à l'anglaise.
- Fry them in smoking oil until golden and crisp.
- Arrange on a napkin and serve at the same time one of the sauces: Diable, Hachée, Piquante, Rémoulade, Tartare or Tomate.