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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  • 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 1743369867
  • ISBN 13 9781743369869
  • Published Jun 01 2014
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Gizzards, kidneys, feet, brains, tails...these and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?!

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