Introduction and Overview of Pieds paquets recipe
Pieds paquets is a traditional Provencal dish from France, typically made with sheep’s feet and tripe cooked in a flavorful sauce. Here’s a Pieds paquets recipe to guide you through making this delicious dish:
Authentic Pieds paquets recipe
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| Prep time: 30 mins | Resting time: 0 mins |
| Cooking time: 2.5 hours | Total time: 3 hours |
| Serving: 4-6 | Course: Main |
| Cuisine: French, specifically Provencal | Calories: 400-500 per serving |
Ingredients :
- 4 sheep’s feet, cleaned and split lengthwise
- 1 lb (450g) tripe, cleaned and cut into pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 2 tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
- 1 cup chicken or beef broth
- 2 bay leaves
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 tbsp tomato paste
- Salt and pepper to taste
- Olive oil
Equipment:
- Large Pot or Dutch Oven
- Chef’s Knife and Cutting Board
- Colander or Strainer
- Measuring Cups and Spoons
- Wooden Spoon or Stirring Utensil
- Ladle
- Kitchen Timer
- Immersion Blender or Food Processor (Optional)
Step-by-Step Instructions
Step 1
Prepare the Sheep’s Feet and Tripe:
Clean the sheep’s feet thoroughly, removing any excess fat and skin. Cut the tripe into manageable pieces and rinse well.
Step 2
Blanch the Sheep’s Feet and Tripe:
In a large pot of boiling water, blanch the sheep’s feet and tripe for about 5 minutes. Drain and rinse under cold water.
Step 3
Sauté the Vegetables:
In a large, heavy-bottomed pot or Dutch oven, heat some olive oil over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
Step 4
Add the Sheep’s Feet and Tripe:
Add the blanched sheep’s feet and tripe to the pot. Cook for another 5 minutes, stirring occasionally.
Step 5
Add Tomatoes, Broth, and Herbs:
Stir in the chopped tomatoes, chicken or beef broth, bay leaves, thyme, and rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.
Step 6
Simmer and Cook:
Reduce the heat to low, cover the pot, and simmer gently for about 2 to 2.5 hours, or until the sheep’s feet and tripe are tender and the sauce has thickened. Stir occasionally and add more broth if needed to prevent sticking.
Step 7
Finish the Sauce:
Stir in the tomato paste to thicken the sauce further, if desired. Simmer for an additional 10-15 minutes.
Step 8
Serve:
Remove the bay leaves, thyme, and rosemary sprig before serving.
Serve the pieds paquets hot, garnished with chopped parsley if desired.
Note: Pieds paquets is traditionally served with crusty bread or boiled potatoes to soak up the flavorful sauce. It’s a hearty dish that’s perfect for a special occasion or a comforting meal.
Enjoy your cooking!
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