Gras-double

Gras-double: culinary preparation of tripes.

(), in French cuisine, is the smooth part of beef tripe, the rumen, most favoured for cooking. It means 'double-fat', describing the thickness and color of the cut, not its fat content.

Cooking

is sold fresh or pickled, uncooked or cooked. According to Larousse Gastronomique, if uncooked it requires 3 to 3½ hours cooking in a salt water court-bouillon. Pickled requires 1 to 1½ hours of cooking in salted water.

Larousse lists ten variants of dishes:

	Main ingredients and cooking method
	Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving
	Cooked, cut into squares, cooked with onions and carrots
	Cooked, simmered with onion and carrots and mushrooms
	Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce
	Cooked, cut into squares, marinated in oil and lemon juice and grilled. Served with fried onions and fried tomatoes
	Cooked, cut into thin strips and fried in butter or lard with chopped onion
	Cooked, cut into thin strips and fried in butter, sprinkled with chopped hard-boiled egg yolks and parsley, drizzled with vinegar or lemon juice
	Cooked, cut into squares and simmered with tomatoes
	Squares of cooked with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms
	Gently cooked in stock, lard and flour, with egg yolks, basil and lemon juice added before serving

Source: Larousse Gastronomique.

Other ways of preparing include (boiled with ham and onions), (slow-cooked with vinegar, cloves, garlic and saffron) and (cooked, toasted and served with mayonnaise).

See also

• Tripe

Sources

• Delpuech, Urbain (1995). La Cuisinière toulousaine. Paris: Solar. ISBN 978-2-26-302214-2.
• Montagné, Prosper (1976). Larousse Gastronomique. London: Hamlyn. ISBN 978-0-600-02352-4. OCLC 1285641881.