| Prep: 30 mins | Cook: 3 hrs – 4 hrs | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 20g | 8g | 10g |
| sugars | fibre | protein | salt |
| 3g | 2g | 28g | 0.75g |
Why I Love French Pieds Paquets
Pieds Paquets is a dish that instantly transports me to the bustling markets of Provence, where the aroma of slow-cooked meats and aromatic herbs fill the air. I adore this recipe not just for its rich, savory flavors, but for the memories it evokes and the culinary journey it represents.
Combining Cultures in a Single Pot
My cooking philosophy often revolves around marrying the culinary traditions of my Gujarati roots with the vibrant flavors of the West Coast. While Pieds Paquets is unmistakably French, its use of aromatic herbs and slow-cooked meats reminds me of the deeply comforting, spice-laden dishes I grew up with. This recipe, with its fragrant bouquet garni and hearty combination of lamb feet and tripe, brings a unique yet familiar warmth.
A Nod to Tradition and Innovation
One of my favorite aspects of Pieds Paquets is how it pays homage to traditional French cooking methods while offering room for personal twists. Much like how I infuse modern Californian elements into traditional Indian recipes, Pieds Paquets allows you to experiment with flavors and techniques. I was inspired by Chef Pierre Koffmann, a master of classic French cuisine, whose meticulous approach and passion for authentic flavors have greatly influenced my own cooking style.
If you’re a fan of hearty stews, you might find Pieds Paquets to be reminiscent of a rich osso buco or a soulful braised lamb shank. The dish pairs wonderfully with a side of creamy polenta, a crusty baguette, or even a fresh green salad to cut through its richness.
Bringing Pieds Paquets to the table, especially during a family gathering, feels like serving a piece of French history and culinary artistry. It’s a dish that encourages sharing, storytelling, and, above all, appreciation for the time-honored traditions that continue to shape how we cook and eat today.
What You’ll Need
- 4 lamb feet (cleaned and blanched)
- 18 lamb tripe parcels
- 6 oz pancetta, diced
- 3 onions, finely chopped
- 4 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 bouquet garni (thyme, bay leaves, and parsley tied together)
- 1 cup white wine
- 2 cups beef or veal stock
- 1 can (14.5 oz) diced tomatoes
- Salt and pepper to taste
- 2 tbsp olive oil
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Method
Step One
In a large pot, heat the olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and releases its fat.
Step Two
Add the finely chopped onions, minced garlic, diced carrots, and chopped celery to the pot. Cook everything together until the vegetables become soft and the onions are translucent.
Step Three
Add the cleaned and blanched lamb feet to the pot. Stir them around to coat them in the mixture of vegetables and pancetta.
Step Four
Add the white wine to the pot and bring it to a simmer. Let it cook until the wine has reduced by half.
Step Five
Add the lamb tripe parcels, beef or veal stock, diced tomatoes, and bouquet garni to the pot. Stir well to combine all the ingredients.
Step Six
Season the mixture with salt and pepper to taste.
Step Seven
Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 3 to 4 hours, or until the lamb feet and tripe are tender.
Step Eight
Remove the bouquet garni from the pot and discard it.
Step Nine
Serve the Pieds Paquets hot, accompanied by crusty bread or mashed potatoes, if desired.
