Ingredients with Measurements:
- 8 lamb feet
- 8 lamb tripe pockets
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Skillet
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lamb feet and tripe pockets under cold water and pat them dry with paper towels.
2. In a large pot, bring salted water to a boil and add the lamb feet and tripe pockets. Boil for 5 minutes, then drain and rinse under cold water.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the diced tomatoes, tomato paste, and beef broth to the skillet. Bring to a simmer and cook for 10 minutes.
5. Using an immersion blender or a regular blender, puree the tomato sauce until smooth.
6. Return the tomato sauce to the skillet and add the lamb feet and tripe pockets. Bring to a simmer and cook for 2 hours, or until the lamb is tender.
7. Stir in the heavy cream and chopped parsley. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 15 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 38g
Carbohydrates: 14g
Protein: 38g
Sodium: 920mg
Sugar: 6g
Substitutions for ingredients:
- Lamb feet and tripe pockets can be substituted with beef feet and tripe pockets.
- Beef broth can be substituted with chicken or vegetable broth.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add diced carrots and celery to the tomato sauce for extra flavor and nutrition.
- Use lamb shanks instead of lamb feet and tripe pockets for a more traditional version of the dish.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
Tips and tricks:
- Boiling the lamb feet and tripe pockets before cooking helps to remove any impurities and tenderize the meat.
- Use a large pot to ensure that the lamb feet and tripe pockets are fully submerged in the water.
- Be patient when simmering the lamb feet and tripe pockets in the tomato sauce. The longer they cook, the more tender they will become.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Pieds Paquets with Creamy Tomato Sauce in individual bowls, garnished with a sprig of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Crusty bread for dipping in the tomato sauce
- Roasted potatoes or root vegetables
- A side salad with a tangy vinaigrette
Suggested side dishes:
- Roasted potatoes or root vegetables
- A side salad with a tangy vinaigrette
- Crusty bread for dipping in the tomato sauce
Troubleshooting advice:
- If the lamb feet and tripe pockets are still tough after 2 hours of simmering, continue cooking until they are tender.
- If the tomato sauce is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure to fully cook the lamb feet and tripe pockets to an internal temperature of 165°F to ensure that they are 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 is typically made with lamb feet and tripe pockets, which were affordable cuts of meat for working-class families. The dish is often served with a tomato-based sauce and is popular in the winter months.
Flavor profiles:
The Pieds Paquets with Creamy Tomato Sauce is rich and savory, with a creamy tomato sauce that complements the tender lamb feet and tripe pockets. The dish has a hearty, comforting flavor that is perfect for cold winter nights.
Serving suggestions:
Serve the Pieds Paquets with Creamy Tomato Sauce as a main course for a cozy winter dinner.
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Region: French
Taste: Savory, Tangy, Rich, Herbaceous, Aromatic