Gras-double

Gras-double (French pronunciation: [ɡʁa dublə]) is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking.^[1] Although literally translated as 'double-fat' the French term refers to the thickness and color of the lean meat, not its fat content.^[2]

Gras-double: culinary preparation of tripes.

Cooking

Gras-double is sold fresh or pickled, uncooked or cooked. According to Larousse Gastronomique, if uncooked it requires 3 to 3½ hours cooking in a salt water court-bouillon. Pickled gras-double requires 1 to 1½ hours of cooking in salted water.^[1]

Larousse lists ten variants of gras-double dishes:

	Main ingredients and cooking method
Gras-double de bœuf en blanquette	Gently cooked in stock, butter and flour, with egg yolks, parsley and lemon juice added before serving
Gras-double de bœuf à la bourgeoise	Cooked, cut into squares, cooked with onions and carrots
Gras-double de bœuf à la fermière	Cooked, simmered with onion and carrots and mushrooms
Gras-double de bœuf, frite pané	Cooked, cut into squares, dipped in egg and breadcrumbs and fried. Served with a spicy sauce
Gras-double de bœuf à l'espagnole	Cooked, cut into squares, marinated in oil and lemon juice and grilled. Served with fried onions and fried tomatoes
Gras-double de bœuf à la lyonnaise	Cooked, cut into thin strips and fried in butter or lard with chopped onion
Gras-double de bœuf à la polonaise	Cooked, cut into thin strips and fried in butter, sprinkled with chopped hard-boiled egg yolks and parsley, drizzled with vinegar or lemon juice
Gras-double de bœuf à la portugaise	Cooked, cut into squares and simmered with tomatoes
Gras-double de bœuf à la poulette	Squares of cooked gras-double with allemande sauce or poulette sauce, with parsley, lemon juice and mushrooms
Gras-double de bœuf à la provençale	Gently cooked in stock, lard and flour, with egg yolks, basil and lemon juice added before serving

Source: Larousse Gastronomique.^[1]

Other ways of preparing gras-double include dacquoise (boiled with ham and onions), albigeoise (slow-cooked with vinegar, cloves, garlic and saffron) and languedocienne (cooked, toasted and served with mayonnaise).^[3]

See also

• Tripe