Ingredients with Measurements:
- 8 lamb feet
- 8 lamb tripe pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- 1/2 cup beef broth
- 1/2 cup chopped fresh spinach
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Large pot
- Oven-safe baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Rinse the lamb feet and tripe pieces under cold water and pat them dry with paper towels.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes, until softened.
4. Add the lamb feet and tripe pieces to the pot and cook for 5-7 minutes, until browned on all sides.
5. Add the dried thyme, rosemary, oregano, salt, and black pepper to the pot and stir to combine.
6. Pour in the white wine and beef broth and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the preheated oven. Bake for 2-3 hours, until the lamb feet and tripe pieces are tender.
8. Remove the pot from the oven and transfer the lamb feet and tripe pieces to an oven-safe baking dish.
9. Add the chopped fresh spinach and crumbled feta cheese to the baking dish, scattering them evenly over the lamb feet and tripe pieces.
10. Cover the baking dish with aluminum foil and return it to the oven. Bake for an additional 10-15 minutes, until the spinach is wilted and the feta cheese is melted.
11. Remove the baking dish from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 410
Fat per serving: 25g
Carbohydrates per serving: 8g
Protein per serving: 38g
Substitutions for ingredients:
- Lamb feet and tripe pieces can be substituted with beef feet and tripe pieces.
- White wine can be substituted with chicken or vegetable broth.
- Fresh spinach can be substituted with frozen spinach.
Variations:
- Add diced tomatoes and bell peppers to the pot for a more flavorful sauce.
- Use goat cheese instead of feta cheese for a tangier flavor.
- Add chopped olives or capers to the spinach and feta cheese mixture for a salty kick.
Tips and tricks:
- Make sure to rinse the lamb feet and tripe pieces thoroughly to remove any dirt or debris.
- Browning the lamb feet and tripe pieces before baking them in the oven will give them a nice crust and enhance the flavor.
- If the sauce is too thin, remove the lamb feet and tripe pieces from the pot and simmer the sauce on the stove until it thickens.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the oven at 350°F for 10-15 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the Pieds Paquets with Spinach and Feta on a large platter, garnished with fresh herbs and lemon wedges.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
This dish pairs well with a crusty baguette and a simple green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled vegetables
- Couscous
Troubleshooting advice:
- If the lamb feet and tripe pieces are tough, they may need to be cooked for a longer period of time.
- If the sauce is too thick, add more beef broth or white wine to thin it out.
Food safety advice:
- Make sure to handle the lamb feet and tripe pieces with clean hands and utensils.
- Cook the lamb feet and tripe pieces to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Pieds Paquets is a traditional French dish that originated in the Provence region. It is typically made with lamb feet and tripe pieces, and is flavored with herbs and white wine.
Flavor profiles:
This dish has a rich, savory flavor from the lamb feet and tripe pieces, which are cooked in a flavorful sauce with herbs and white wine. The spinach and feta cheese add a fresh, tangy note to the dish.
Serving suggestions:
Serve the Pieds Paquets with Spinach and Feta as a main course for a hearty and flavorful meal.
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Region: French