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The Peteram

31110 BAGNERES DE LUCHON
 
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This way of preparing tripe is unique to the Luchon area.

Ingredients:

- Sheep tripe
- Veal caul
- Sheep feet
- 2 ham bones
- 2 large spoonfuls of lard
- 2 onions
- Some carrots
- 1 kilo of potatoes
- Salt, pepper, cloves, thyme, parsley

PREPARATION:

After thoroughly washing and a passage into vinegar water, blanch the tripe and feet of sheep as well as the veal caul 4 to 5 minutes, then cut into small pieces.

Fry onions in lard and carrots.

In the pressure cooker put 2 ham bones, tripe, caul, feet, onions and carrots. Cover with water, pepper strongly with spice cloves, thyme and parsley.

Cook for 2 hours, then add the potatoes cut into pieces. Cook for 1 hour.

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31110 BAGNERES DE LUCHON
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