November is the month of tripe products, we cook them with our Landes butchers

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Whether red or white offal, tripe products are often forgotten, much to the regret of our artisan butchers Philippe Gaye and Philippe Moreau, one of whom has a shop in Mont-de-Marsan and the other in Samadet.
Liver, kidneys, cheeks, skirt, tab, heart, tongue, brains or even belly, leaf, caillette, strawberry, calf’s head, … The tripe products are diverse and varied and for many of them the price is attractive count by example 1 euro 80 per kilo of beef kidneys. And never mind, these kidneys Philippe Moreau we cook them to perfection, listening to the program of the gourmets of France Blau Gascogne “Side flavors” he delivers you HIS recipe of “kidneys in red wine”.

Beef kidneys in red wine by Philippe Moreau, butcher at Samadet. © Radio France
– CWM

“Beef Kidneys” à la “Grandmother’s oxtail and seasonal vegetables”, recipe this time by Philippe Gaye who guides you step by step, ingredient after ingredient so that you can excel like him at home. His advice from the butcher: the oxtail should be tender at the end of cooking and should fray properly.

"Grandmother-style oxtail and seasonal vegetables" by Philippe Gaye butcher in Mont-de-Marsan.
“Grandmother’s oxtail and seasonal vegetables” by Philippe Gaye butcher in Mont-de-Marsan. © Radio France
– CWM

To find out more about the cuisine of tripe products that our craftsmen promote each November, go to the tripe products website where lots of gourmet recipes await you.

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