Stéphane Reynaud's Book of Tripe: and Gizzards, Kidneys, Feet, Brains and All the Rest by Stéphane Reynaud

  • Calf's liver Les Halles style

    from Stéphane Reynaud's Book of Tripe: and Gizzards, Kidneys, Feet, Brains and All the Rest Stéphane Reynaud's Book of Tripe by Stéphane Reynaud

    • Categories: Main course
    • Ingredients: calf livers; butter; French shallots; raspberry vinegar
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Notes about Recipes in this book

  • Confit gizzards

    • wester on January 23, 2015

      Lovely, and so simple to make. And now I know why the rest of the family wouldn't eat stomachs last time - I simply didn't cook them long enough. ETA: made again May 2025. Used butter instead of duck fat. Enjoyed by all except my son who didn't want to try them.

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  • ISBN 10 1743369697
  • ISBN 13 9781743369692
  • Linked ISBNs
  • Published Feb 13 2014
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

From much-loved chef Stephane Reynaud comes an extensive collection of nose to tail recipes combining responsible eating with delicious cuisine. Stephane's recipes showcase everything from traditional dishes to more modern fare including chicken liver terrines, pig's trotters, lamb liver and balsamic sauce apple pie, oxtail with hazelnuts and curried pork cheek amongst many others. This charmingly presented book will allay your prejudices and give you the perfect introduction to the world of tripe.

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