Ingredients with Measurements:
- 12 lamb feet (pieds) and 12 lamb tripe (paquets)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 cup red wine
- 2 cups beef broth
- 1 bouquet garni (thyme, bay leaves, parsley)
- Salt and pepper
- 1/2 cup unsalted butter, softened
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Parchment paper
- Kitchen twine
Step-by-step instructions:
1. Clean the lamb feet and tripe thoroughly and remove any excess fat or membrane.
2. In a large pot, sauté the chopped onion and minced garlic until softened.
3. Add the tomato paste and flour and cook for 1-2 minutes.
4. Pour in the red wine and beef broth and bring to a boil.
5. Add the lamb feet, tripe, and bouquet garni to the pot.
6. Season with salt and pepper, cover, and simmer for 2-3 hours or until the meat is tender.
7. Remove the lamb feet and tripe from the pot and set aside.
8. Strain the cooking liquid and reduce it over medium heat until it thickens.
9. Meanwhile, prepare the garlic and herb butter by mixing the softened butter with minced garlic, chopped parsley, thyme, and rosemary.
10. Lay out a piece of parchment paper and spread the garlic and herb butter on it.
11. Place the lamb feet and tripe on top of the butter and roll them up tightly in the parchment paper.
12. Tie the ends with kitchen twine and refrigerate for at least 1 hour.
13. Preheat the oven to 375°F.
14. Remove the parchment paper from the lamb feet and tripe and place them in a skillet.
15. Bake for 15-20 minutes or until the butter is melted and the meat is heated through.
16. Serve hot with the reduced cooking liquid.
Time:
Preparation time: 30 minutes
Cooking time: 3 hours
5. Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 620
Fat: 48g
Carbohydrates: 8g
Protein: 35g
Sodium: 700mg
Substitutions for ingredients:
- Lamb feet and tripe can be substituted with beef feet and tripe.
- Red wine can be substituted with beef broth.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add chopped carrots and celery to the pot for extra flavor and nutrition.
- Use different herbs or spices to customize the garlic and herb butter.
- Serve with mashed potatoes or crusty bread for a hearty meal.
Tips and tricks:
- Make sure to clean the lamb feet and tripe thoroughly to remove any dirt or debris.
- Use kitchen twine to tie the parchment paper tightly around the lamb feet and tripe to prevent the butter from leaking out.
- Let the lamb feet and tripe rest at room temperature for 10-15 minutes before slicing and serving.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lamb feet and tripe in a skillet and bake in a preheated oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Pieds Paquets with Garlic and Herb Butter on a platter with the reduced cooking liquid drizzled over the top. Garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges, and chopped tomatoes make great garnishes for this dish.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a simple green salad would make great side dishes for this meal.
Troubleshooting advice:
If the cooking liquid is too thin, simmer it for a longer period of time to reduce it further.
Food safety advice:
Make sure to cook the lamb feet and tripe thoroughly to prevent any foodborne illnesses.
Food history:
Pieds Paquets is a traditional French dish that originated in the Provence region. It was originally made with lamb feet, tripe, and other offal meats, and was often served with a tomato-based sauce.
Flavor profiles:
This dish is savory and rich, with a garlic and herb butter that adds a burst of flavor to the tender lamb feet and tripe.
Serving suggestions:
Serve this dish as a main course for a special occasion or dinner party.
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Region: French