Ingredients with Measurements:
- 6 lamb feet
- 6 lamb tripe pouches
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh thyme, chopped
- 1/2 cup fresh rosemary, chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup pesto
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Baking dish
- Kitchen twine
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, bring water to a boil and add the lamb feet and tripe pouches. Boil for 10 minutes, then drain and rinse under cold water.
3. In a bowl, mix together the chopped onion, minced garlic, chopped parsley, thyme, and rosemary.
4. Stuff each tripe pouch with the herb mixture and a tablespoon of breadcrumbs. Tie each pouch with kitchen twine to secure the stuffing.
5. In a baking dish, arrange the lamb feet and tripe pouches. Drizzle with olive oil and season with salt and pepper.
6. Pour the white wine over the lamb feet and tripe pouches.
7. Cover the baking dish with foil and bake for 1 hour.
8. Remove the foil and sprinkle the grated Parmesan cheese over the lamb feet and tripe pouches. Bake for an additional 30 minutes, or until the cheese is melted and golden.
9. Serve the Pieds Paquets with a dollop of pesto on top.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 15g
Protein: 40g
Sodium: 800mg
Substitutions for ingredients:
- Lamb feet and tripe pouches can be substituted with chicken feet and stomachs.
- Pesto can be substituted with tomato sauce or chimichurri sauce.
- Dry white wine can be substituted with chicken broth or vegetable broth.
Variations:
- Add chopped tomatoes and bell peppers to the herb stuffing for a Mediterranean twist.
- Substitute the Parmesan cheese with feta cheese for a Greek-inspired flavor.
- Add chopped bacon to the herb stuffing for a smoky flavor.
Tips and tricks:
- Make sure to tie the tripe pouches tightly with kitchen twine to prevent the stuffing from falling out during cooking.
- Use fresh herbs for the best flavor.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Store leftover Pieds Paquets in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pieds Paquets in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Pieds Paquets on a platter with a drizzle of pesto and a sprinkle of chopped parsley.
Garnishes:
Garnish with a sprig of fresh rosemary or thyme.
Pairings:
Pair with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with roasted potatoes or a green salad.
Troubleshooting advice:
If the lamb feet and tripe pouches are tough, cook for an additional 30 minutes.
Food safety advice:
Make sure to thoroughly clean the lamb feet and tripe pouches before cooking.
Food history:
Pieds Paquets is a traditional French dish that originated in the Provence region.
Flavor profiles:
The Pieds Paquets are savory and herbaceous, with a tangy and nutty flavor from the Parmesan cheese and pesto.
Serving suggestions:
Serve as a main course for a hearty dinner.
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Region: French