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Tripe and leek

11 September 2006
Tripe and leek

INGREDIENTS

(serves four)

300g seam tripe
300g honeycomb tripe
360g crème fraîche
4 medium-sized leeks
80g butter
200ml white wine
200ml red wine
1dsp sugar
12 sprigs of thyme

METHOD

Cut off most of the green from the leeks clean thoroughly keep whole. Blanch leeks in boiling water for one minute then refresh in cold water. Cut two of the leeks in half with a slanting cut.

Bring to the boil the red wine sugar and six sprigs of thyme. Put the leeks that have been cut in the pan turn down heat and braise until tender. Remove leeks and cool slightly then cut into smaller slanting slices 2cm thick and return to pan. Reduce until leeks are deeply coloured red. Keep warm.

Cut the tripe into 7cm strips. Cut remaining two leeks into small slanting slices 1cm thick. Sweat in a pan in half the butter for a few minutes then add the tripe and thyme. Déglacé with the white wine bring to boil.

Add crème fraîche bring back to boil and remove tripe and leeks. Reduce by two-thirds add remaining butter then liquidise until light and frothy.

Place leeks and tripe back into the sauce correct seasoning. Add a few sprigs of thyme.

Arrange on plate with the tripe and white leeks in the centre red leeks around the side. Garnish with sprig of thyme.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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