Recipe Caen -hob
Preparation time:
20h
Heat treatment time:
2h
Shelf life:
Conserver 6 mois au frais (<6°C)
Ingredients
Number of persons: 6 à 8 personnes
Preparation
- Soak the guts for 8 to 10 hours by regularly changing the water to make them as white as possible.
- Blanch the guts again: 20 minutes at the boil.
- Drain and let them cool and scratch them to clean them perfectly. It is a question of removing what covers them and gives a sticky effect.
- Cut the guts into pieces of 4 to 5 cm and place them in a cooking dish, alternating a layer of tripe, veal foot, slices carrots, minced onions, herbs, salt and pepper and start again.
- Drizzle with alcohol chosen: Calvados, cider or white wine. Then undertake the long cooking of the guts: 10 hours in the moderate oven.
- Fill the terrines Le Parfait Super terrine or Le Parfait Familia Wiss and cover with the cooking juice to 2 cm from the edge.
- Close and proceed immediately to heat treatment, 2 hours at 100 ° C. The canned guts are over.
2 comments
Bon voilà j’ai fait comme vous ça va mijoter 5 jours et vois dit quoi 😁
merci je vais les faire comme votre recettes