If they do not please everyone, it is because they have not been well cooked. Tripier products are available in many recipes, all more succulent than the others. Here are three that could reconcile you with these dishes little or rarely cooked.
Liver, tongue, kidneys, cheek, tailor marrow, trippier products are numerous. However, they remain rare on our plates… If their names do not always make you want to, they can easily be a real treat for our taste buds when they are prepared with other ingredients. Let yourself be tempted by dishes based on the beef cheek or beef tongue. The trippier products offer to delight us with three recipes based on kidneys, oxtail, and veal liver. We promise you, it’s a delight. So as Tripier products say, dare!
- The recipe for beef kidneys breaded with hazelnuts
- The recipe for oxtail ballottines candied with beer, mashed potatoes and carrots
- The recipe for veal liver in the Indian style
The recipe for beef kidneys breaded with hazelnuts
Indulge yourself with breaded beef kidneys. It is a recipe that changes and above all greedy.
Ingredients for 4 people:
- 500 g beef kidneys
- 1 bunch of multicolored carrots (orange, yellow, purple, white)
- 50 g flour
- 50 g breadcrumbs
- 50 g hazelnut powder
- 1 egg
- 1 cuil. curry coffee
- Frying oil
- 1 cuil. with fleur de sel coffee
- Salt, pepper
The steps of the recipe:
- Start by cutting the denervated beef kidneys into large cubes.
- Then prepare three bowls. In the first bowl, quickly beat the egg, salt and pepper the mixture. In the second mix the breadcrumbs and hazelnut powder, and in the last mix the curry with the fleur de sel.
- Wash, dry and peel the carrots and then prune them like french fries.
- Heat an oil bath to 180°C.
- Then pass the cubes of beef kidneys in the flour, in the beaten egg and then in the hazelnut breadcrumbs and reserve everything on absorbent paper.
- Dip the carrot fries in the oil bath and then cook for about 5 minutes, until golden brown and drain. Divide the carrot fries on the plates and then sprinkle with curry salt.
- Place the breaded beef kidney cubes in the oil bath and cook for about 5 minutes, until golden brown. Drain them and then serve them hot with the carrot fries.
The recipe for oxtail ballottines candied with beer, mashed potatoes and carrots
It is the chef of the Comptoir du Loup Pendu, Thomas Perre, who unveils his tasty recipe of ballottines to delight us.
Ingredients for 4 people:
- 600 g oxtail sold
- in pieces and tied
- 1 kg potatoes (mashed)
- 8 beautiful carrots
- 4 green cabbage leaves
- 33 cl of abbey dark beer
- 1 cube of broth or 3 cuil. to. veal bottom coffee per 300 ml of water
- 1 cuil. flour soup
- 2 cloves garlic
- 1 pinch of nutmeg
- 1 bay leaf
- 1 clove
- 1 onion
- 50 cl of milk
- Olive oil
- 40 g butter
- Salt, pepper
The steps of the recipe:
- In a casserole, melt the chopped onion with a little butter and a little olive oil. Grab the oxtail pieces and then flour and let it blonde.
- Cover the meat with beer, broth or veal bottom and add the bay leaf and clove. Salt and pepper then bring to a boil and reduce to low heat. Simmer for 2 hours. Then remove the pieces of meat and then deboned and reserve the flesh at room temperature. Remove the bay leaf and clove and let it reduce slightly to get a sauce.
- Proceed to the preparation of the puree. Peel and cut the potatoes and 4 carrots. Then cook everything for 20 minutes in boiling salted water with 2 cloves of garlic. Drain and pass the potatoes, carrots and 2 cloves of garlic to the vegetable mill and gradually add the butter, milk and nutmeg.
- Meanwhile, peel and cut the rest of the carrots into thin slices and cook them for 12 minutes in a pot of boiling water. Once cooked, pass them under cold water, drain them and reserve them.
- Prepare the ballottines. Blanch the cabbage leaves for 5 minutes in a pot of boiling salted water then remove them with a skimmer and refresh them under cold water. Drain and dry the cabbage leaves and then put the meat in the center of each cabbage leaf. Salt, pepper and fold them to form small packets.
- Tie them together and serve the ballottines accompanied by the butter puree, carrots and sauce.
The recipe for veal liver in the Indian style
Discover this surprising and ultra-tasty recipe that will please your taste buds.
Ingredients for 4 people:
- 600 g calf liver
- 1 sachet of basmati rice
- 1 yellow pepper
- 1 onion
- 2 cloves garlic
- 1 green pepper
- Some fresh mint leaves
- 1 cuil. with a rounded coffee of garam masala
- 1/2 cuil. ground cumin coffee
- 1/2 cuil. ground turmeric coffee
- 1 cuil. bulging soup of tomato concentrate
- 2 cuil. olive oil soup
- Salt and pepper from the mill
The steps of the recipe:
- Cut the calf liver into strips, peel the onion and cut it into thin strips. Then peel the garlic, degrease it and then peel the pepper and dice it. Cut the pepper into thin slices.
- In a frying pan, heat the olive oil and spices for 1 to 2 minutes over moderate heat, mixing well. Add the onion, chilli and squeezed garlic and cook for 4 to 5 minutes. Add the pepper and continue cooking for 3 to 4 minutes.
- Then add the calf liver and sauté it for 1 to 2 minutes over high heat. Salt, pepper and then add the tomato concentrate, mix and cook for 2 to 3 minutes. Pour 25 centiliters of water and simmer for 15 to 20 minutes over low heat.
- Serve the Indian-style veal liver sprinkled with chopped mint and accompanied by basmati rice.
Don’t miss interesting posts on Famousbio
