Ingredients with Measurements:
- 8 lamb feet
- 8 lamb tripe
- 8 lamb heart
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 bay leaf
- 1 sprig of thyme
- Salt and pepper to taste
Roasted Red Pepper Sauce:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup chicken broth
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Roasting pan
- Blender or food processor
Step-by-step instructions:
Pieds Paquets:
1. Rinse the lamb feet, tripe, and heart under cold water and pat dry.
2. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until softened.
3. Add the lamb feet, tripe, and heart to the pot and brown on all sides.
4. Add the tomato paste, red wine, beef broth, bay leaf, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, until the meat is tender and falling off the bone.
5. Remove the meat from the pot and discard the bay leaf and thyme sprig. Cut the meat into bite-sized pieces and set aside.
Roasted Red Pepper Sauce:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems. Place them cut-side down on a roasting pan and roast for 20-25 minutes, until the skins are charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
4. Peel the skins off the peppers and discard them.
5. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and garlic and sauté until softened.
6. Add the roasted red peppers, tomato paste, chicken broth, salt, and pepper to the pot. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes.
7. Remove the pot from the heat and let the sauce cool slightly. Transfer the sauce to a blender or food processor and blend until smooth.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours for Pieds Paquets, 30 minutes for Roasted Red Pepper Sauce
5. Temperature:
Pieds Paquets: Simmer on low heat
Roasted Red Pepper Sauce: Boil, then simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Protein: 35g
Carbohydrates: 15g
Fiber: 3g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Lamb feet, tripe, and heart can be substituted with beef feet, tripe, and heart.
- Red wine can be substituted with beef broth.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add chopped carrots and celery to the Pieds Paquets for extra flavor and nutrition.
- Use different herbs and spices in the Pieds Paquets, such as rosemary, oregano, or cumin.
- Add a splash of balsamic vinegar to the Roasted Red Pepper Sauce for extra tanginess.
Tips and tricks:
- Make sure to rinse the lamb feet, tripe, and heart thoroughly to remove any dirt or debris.
- Browning the meat before simmering it in the liquid will add extra flavor to the dish.
- Use a blender or food processor to puree the Roasted Red Pepper Sauce for a smooth texture.
Storage instructions:
Store the Pieds Paquets and Roasted Red Pepper Sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Pieds Paquets and Roasted Red Pepper Sauce separately in a pot over low heat until heated through.
Presentation ideas:
Serve the Pieds Paquets and Roasted Red Pepper Sauce in separate bowls, with the sauce drizzled over the meat. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
- Serve with crusty bread or mashed potatoes to soak up the sauce.
- Pair with a full-bodied red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted vegetables, such as carrots, potatoes, and Brussels sprouts.
- Green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the Pieds Paquets are tough, they may need to simmer for longer.
- If the Roasted Red Pepper Sauce is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure to cook the meat thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Pieds Paquets is a traditional French dish that originated in the Provence region. It was originally made with lamb feet, tripe, and heart, as these were considered "poor man's" cuts of meat. The dish has since become a delicacy and is often served in high-end restaurants.
Flavor profiles:
Pieds Paquets has a rich, savory flavor from the lamb feet, tripe, and heart, while the Roasted Red Pepper Sauce adds a sweet and tangy note.
Serving suggestions:
Serve Pieds Paquets with Roasted Red Pepper Sauce as a main course for a special occasion or dinner party.
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Region: French