In keeping with retromania, tripes are making their big trendy come-back and appealing to top chefs. Who would have believed it, sublime onions deglazed with honey and balsa are going to create a sensation with your foodie buddies. Demonstration.
Preparation: 15 minutes
Cooking: 20 minutes
For 4 persons
Preparation:
Peel the onion and the shallot, cut in thin strips.
Slowly pan fry the onion and the shallot with a dash of olive oil until they become translucid, add the balsamic vinegar, cook 2 to 3 minutes on a high flame while mixing and allow to cook on a low flame until complete evaporation of the vinegar.
Heat up a nut of butter in a pan, colour the kidneys for fifteen minutes on a moderate flame, remove the extra fat if need be, salt and pepper, add the honey, the glazed onion and the shallot, mix and cook 2 minutes on a low flame.
Serve the pork onions and honey with glazed onions, sprinkled with shredded thyme, rosemary and serve with fresh pasta.
Amélie Roche, Produits tripiers.
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