Tripe cooked with onion, garlic and white wine, Gras Double Provencale (grah doobl’ proh-vahn-sal) is an economical and very tasty dish. It may be served with rice or boiled new potatoes and a green vegetable.
3 tablespoons olive oil large onion, finely chopped garlic cloves, finely chopped 1 ½ lb. prepared tripe, coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried basil
8 fl. oz. dry white wine
3 egg yolks
2 oz. Gruyere cheese, grated
In a medium-sized flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the onion and garlic.
Fry, stirring occasionally, for 6 to 8 minutes, or until the onion is golden brown.
Stir in the tripe, salt, pepper and basil and cook the mixture for 5 minutes. Pour in the wine and bring to the boil.
Cover the casserole, reduce the heat to low and simmer for 1 hour.
In a small bowl, lightly beat the egg yolks. Beat 4 tablespoons of the hot cooking liquid into the egg yolks.
Pour the egg yolk mixture into the casserole and increase the heat to moderate. Cook, stirring constantly, for 2 to 3 minutes or until the mixture thickens slightly.
Remove the casserole from the heat and sprinkle the top with the cheese. Serve at once.