Book of Tripe - Stéphane Reynaud

Book of Tripe

By Stéphane Reynaud

  • Release Date: 2014-06-01
  • Categories: Specific Ingredients


GIZZARDS, KIDNEYS, FEET, BRAINS, TAILS... These and other cuts that we wouldn't usually cook, whether from lack of culinary knowledge or from fear, make up the great family of offal. Offal is all around us. It's there lurking on a friendly butcher's display, waiting patiently for the chance to take centre stage on our plates and shout loud and clear: Tous a table?!