Ingredients with Measurements:
- 8 lamb feet
- 8 lamb tripe
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 2 cups milk
- Pinch of nutmeg
Special equipment needed:
- Large pot
- Oven-safe dish
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F (180°C).
2. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic and cook until softened.
3. Add lamb feet and tripe to the pot and cook until browned on all sides.
4. Add tomato paste, red wine, beef broth, bay leaf, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2 hours, or until the meat is tender.
5. Remove the meat from the pot and set aside. Discard the bay leaf.
6. In a separate pot, melt unsalted butter over medium heat. Whisk in all-purpose flour until smooth.
7. Gradually whisk in milk and continue to whisk until the mixture thickens.
8. Add a pinch of nutmeg and season with salt and pepper to taste.
9. Arrange the lamb feet and tripe in an oven-safe dish and pour the béchamel sauce over the top.
10. Bake in the preheated oven for 30 minutes, or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 420
Fat: 25g
Carbohydrates: 16g
Protein: 28g
Substitutions for ingredients:
- Lamb feet and tripe can be substituted with beef feet and tripe.
- Red wine can be substituted with beef broth.
- All-purpose flour can be substituted with gluten-free flour.
Variations:
- Add chopped carrots and celery to the pot for a more flavorful broth.
- Substitute the béchamel sauce with a tomato-based sauce for a different flavor profile.
Tips and tricks:
- Make sure to brown the meat well before adding the liquid to develop a deeper flavor.
- Use a whisk to prevent lumps in the béchamel sauce.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the Pieds Paquets with Béchamel Sauce in individual bowls or on a large platter.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted potatoes
- Ratatouille
- Grilled asparagus
Troubleshooting advice:
- If the béchamel sauce is too thick, add more milk until desired consistency is reached.
- If the meat is tough, cook for an additional 30 minutes.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pieds Paquets is a traditional French dish that originated in the Provence region. It was originally made with lamb feet and tripe, which were considered less desirable cuts of meat. The dish has since become a popular delicacy in French cuisine.
Flavor profiles:
Pieds Paquets with Béchamel Sauce is a rich and savory dish with a creamy and slightly sweet sauce.
Serving suggestions:
Serve the Pieds Paquets with Béchamel Sauce as a main course for a hearty and satisfying meal.
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Region: French