Entree: France – Provence – Pieds et Paquets (Stew of sheep's trotters and parcels of stuffed tripe simmered in tomato, white wine, and herb sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 2 hrs 50 min

Total 3 hrs 30 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 2 sheep's trotters, approx. 1.5 lb (700 g) total, halved
- 1 lb (454 g) lamb honeycomb tripe, cleaned and trimmed
- 6 oz (170 g) salt pork or pancetta, diced
- 1 cup (150 g) stale breadcrumbs
- 1 cup (15 g) flat-leaf parsley, finely chopped
- 4 cloves (12 g) garlic, minced
- 1 small onion, finely chopped (about 5 oz / 140 g)
- 1 carrot, peeled and diced (about 3 oz / 85 g)
- 1 celery stalk, diced (about 1.5 oz / 45 g)
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) dry white wine
- 3 cups (720 ml) beef or chicken stock
- 2 bay leaves
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

1. Rinse the tripe thoroughly under cold water; blanch in a pot of boiling water for 5 minutes, drain, then cool and slice tripe into roughly 3x4 inch rectangles suitable for rolling.
2. In a bowl combine breadcrumbs, parsley, minced garlic, a pinch of salt and pepper, and the diced salt pork; mix to form a moist stuffing. Place a spoonful of stuffing on each tripe rectangle and roll tightly, securing with kitchen twine or a toothpick to make parcels.
3. In a large Dutch oven over medium heat, warm the olive oil and brown the trotters on all sides, then remove and set aside. Add the diced onion, carrot, and celery and sauté until softened, about 6–8 minutes.
4. Add the tripe parcels to the pot and brown briefly, turning to seal the stuffing. Stir in the tomato paste and cook 1–2 minutes to deepen flavor.
5. Return the trotters to the pot, add crushed tomatoes, white wine, and stock. Tuck in bay leaves, rosemary, and thyme. Bring to a simmer, then reduce heat to low.
6. Cover and braise gently for 2½ to 3 hours, turning the trotters and parcels once or twice, until the trotters are falling-apart tender and the parcels are soft and flavorful. Adjust seasoning with salt and pepper.
7. Remove tripe parcels and trotters to a serving dish. If desired, skim fat and simmer sauce uncovered for 10–15 minutes to concentrate flavors. Serve hot with crusty bread, boiled potatoes, or polenta and lemon wedges on the side.