
The Book of Tripe
Description
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Content
- Intro
- COVER
- COPYRIGHT
- TITLE
- ON THE MENU
- WELCOME TO THE WORLD OF OFFAL
- LE FOIL LIVER
- CALF'S LIVER LES HALLES STYLE
- CALF'S LIVER WITH A HERB CRUST
- BEEF LIVER WITH BABY ONIONS
- LAMB'S LIVER WITH CARAMELISED APPLES
- PORK LIVER FRICASSÉE
- CHICKEN LIVER AND SPINACH SALAD
- STUFFED CABBAGE
- TERRINE CAMPAGNARDE
- PORK TERRINE WITH FRUIT AND NUTS
- SAGE CRÉPINETTES
- CHICKEN LIVER SOUFFLÉS
- WARM CHICKEN LIVER MOUSSE
- LE GÉSIER GIZZARDS
- CONFIT GIZZARDS
- CASSOULET-STYLE GIZZARDS
- LES ROGNONS KIDNEYS
- VEAL KIDNEYS, PURE AND SIMPLE
- VEAL KIDNEYS IN THEIR FAT
- VEAL KIDNEYS AND CEP MUSHROOMS
- VEAL KIDNEYS IN PORT
- BEEF KIDNEYS WITH MUSTARD CREAM
- LAMB KIDNEY KEBABS
- PORK KIDNEYS WITH PARSLEY BUTTER
- VEAL KIDNEY AND SWEETBREADS WITH BLACK TRUMPETS
- KIDNEY PIE
- LA TRIPE
- TRIPE WITH TOMATO AND WHITE WINE
- TRIPE WITH CIDER ÀLA MODE DE CAEN
- TRIPE SALAD
- GRAS-DOUBLE ÀLA LYONNAISE
- TABLIER DE SAPEUR
- TRIPOUX
- LE RIS SWEETBREADS
- PAN-FRIED SWEETBREADS
- SWEETBREADS WITH CREAM
- CRUMBED SWEETBREADS WITH OVERSIZED CHIP
- LAMB SWEETBREADS WITH VEGETABLES
- BOUCHÉES ÀLA REINE
- SWEETBREAD PIE
- LE COUR HEART
- PAN-FRIED DUCK HEARTS WITH GINGER
- BEEF HEART ST JOSEPH
- VEAL HEARTS WITH CREAM, ORANGE AND SAFFRON
- LAMB HEARTS WITH CORIANDER AND PINE NUTS
- LE PIED FEET
- GRILLED PIG TROTTERS
- PIG TROTTERS EN CRÉPINETTE
- PIG TROTTER AND DANDELION SALAD
- CALF'S FOOT SALAD
- PIEDS PAQUETS
- LA QUEUE TAIL
- OXTAIL PARMENTIER
- OXTAILÀLA ROYALE
- OXTAIL POT-AU-FEU
- ROASTED PIG TAILS
- LA JOUE CHEEK
- BEEF CHEEK BOURGUIGNON
- PRESSED BEEF CHEEK WITH VEGETABLES
- CONFIT PORK CHEEKS
- CURRIED PORK CHEEKS
- PORK CHEEK RILLETTES
- PROVENÇAL STUFFED VEGETABLES
- LA LANGUE TONGUE
- BEEF TONGUE WITH CAPERS
- VEAL TONGUE SALAD
- LAMB TONGUE FRICASSÉE
- SMOKY PORK TONGUES
- LA CERVELLE BRAINS
- LAMB BRAINS MEUNIÈRE
- CALF BRAINS WITH LEMON AND CROUTONS
- PEPPERED BRAIN FRITTERS
- LA TÊTE HEAD
- TÊTE DE VEAU CLASSIQUE
- CRUNCHY CALF'S HEAD
- PÂTÉ DE TÊTE
- GRILLED PIG EARS
- PIG EARS WITH FRESH HERBS
- PIG SNOUTS WITH WALNUT OIL
- LES PIÈCES DU BOUCHER
- POPE'S EYE WITH PARSLEY BUTTER
- GRILLED POPE'S EYE AND SHIITAKE MUSHROOMS
- HANGER STEAK WITH SHALLOTS
- PAN-FRIED HANGER STEAK WITH HERB SALAD
- SKIRT STEAK WITH PARSLEY PURÉE
- SKIRT STEAK PROVENÇAL
- MARROW BONES WITH CHIVES
- MARROW TOASTS
- SPINAL CORD WITH OYSTER MUSHROOMS
- LES TESTICULES UDDERS & TESTICLES
- COW UDDER WITH SAUCE GRIBICHE
- LAMB FRIES WITH PEPPER
- A LITTLE
- INDEX
- BACK COVER
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