Le Livre de La Tripe 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 2501077423
  • ISBN 13 9782501077422
  • Published Sep 19 2012
  • Format Misc. format
  • Page Count 192
  • Language French
  • Countries France
  • Publisher Marabout
  • Imprint Marabout


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