{"id":3671,"date":"2014-04-06T09:31:15","date_gmt":"2014-04-06T07:31:15","guid":{"rendered":"http:\/\/www.locationencorse.eu\/blog\/?p=3671"},"modified":"2014-04-06T09:43:50","modified_gmt":"2014-04-06T07:43:50","slug":"les-tripettes-corses","status":"publish","type":"post","link":"https:\/\/www.locationencorse.eu\/blog\/les-tripettes-corses\/","title":{"rendered":"Les tripettes corses"},"content":{"rendered":"<p><a href=\"http:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/DSCN3762.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-thumbnail wp-image-3675\" alt=\"recette corse\" src=\"http:\/\/www.locationencorse.eu\/blog\/wp-content\/uploads\/2014\/04\/DSCN3762-150x150.jpg\" width=\"150\" height=\"150\" \/><\/a>Il\u00a0s&rsquo;agit de l&rsquo;un des plats les plus traditionnels et embl\u00e9matiques de corse. C\u2019est toute la corse qui envahira votre table.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"color: #008000;\"><strong>Ingr\u00e9dients pour 5 personnes<\/strong><\/span><\/p>\n<ul>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">2 kg de tripes (m\u00e9lange de tous les estomacs) bien nettoy\u00e9es et coup\u00e9es en lani\u00e8res<\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a01 pied de veau<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a0400 g petit sal\u00e9 coup\u00e9 en petits morceaux et blanchis<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a02 boites 4\/4 de tomates pel\u00e9es, \u00e9p\u00e9pin\u00e9es et pel\u00e9es pass\u00e9es au tamis ou 2 petites bo\u00eetes de concentr\u00e9 de tomates dilu\u00e9es dans un peu du vin blanc ou l&rsquo;\u00e9quivalent en tomates fra\u00eeches bien m\u00fbres si c&rsquo;est la saison<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a01 cuill\u00e8re \u00e0 soupe de farine<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a02 morceaux de sucre<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a01\/2 bouteille de vin blanc sec (corse )<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a0Huile d&rsquo;olive pour faire revenir<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a03 gousses d&rsquo;ail hach\u00e9es finement<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a01 gros oignon hach\u00e9 finement<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a02 clous de girofle<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a01 gros bouquet de persil plat\/simple<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a0Piment de Cayenne (selon convenance mais traditionnellement, ce plat se mange assez \u00e9pic\u00e9)<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><span style=\"font-family: Calibri;\">\u00a0Sel, poivre du moulin<\/span><\/span><\/span><\/li>\n<li><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">1 grosse pinc\u00e9e de marjolaine corse<\/span><\/li>\n<\/ul>\n<p><strong><span style=\"color: #008000; font-family: Calibri; font-size: medium;\">Pr\u00e9paration<\/span><\/strong><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Les blanchir 10 minutes \u00e0 l&rsquo;eau bouillante vinaigr\u00e9e, bien les \u00e9goutter et les d\u00e9couper en lani\u00e8res<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Broyer toutes les \u00e9pices et aromates (sauf le bouquet garni et le romarin) au mortier<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Faire doucement revenir sans coloration l&rsquo;oignon, l&rsquo;ail, quelques cuill\u00e8res \u00e0 soupe de persil hach\u00e9 finement et le petit sal\u00e9 dans une cocotte pouvant se fermer herm\u00e9tiquement (cocotte minute)<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Ajouter les \u00e9pices et les aromates, saler et poivrer et faire revenir 2 mn toujours assez doucement<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Singer avec la farine et faire roussir 2 \u00e0 3 mn<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Ajouter les tomates, le sucre et le vin ; laisser \u00e9vaporer l&rsquo;alcool du vin \u00e0 d\u00e9couvert, remuer<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Ajouter les tripes et bien remuer l&rsquo;ensemble<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Sortir le pied de veau, le d\u00e9sosser, d\u00e9couper et remettre dans la cocotte ; enlever le bouquet garni et les branches d&rsquo;aromates<\/span><\/p>\n<p><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Servir bien chaud avec des pommes de terre vapeur et saupoudrer de persil plat frais hach\u00e9. Servir le m\u00eame vin blanc \u00e0 table.<\/span><\/p>\n<p><em><span style=\"color: #000000; font-family: Calibri; font-size: medium;\">Si le gras double et le pied de porc ne sont pas achet\u00e9s d\u00e9j\u00e0 cuits, le temps de cuisson doit \u00eatre de 6 heures \u00e0 feu doux. Sinon 40 minutes environ<\/span><\/em><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Il\u00a0s&rsquo;agit de l&rsquo;un des plats les plus traditionnels et embl\u00e9matiques de corse. C\u2019est toute la corse qui envahira votre table. &nbsp; &nbsp; Ingr\u00e9dients pour 5 personnes 2 kg de tripes (m\u00e9lange de tous les estomacs) bien nettoy\u00e9es et coup\u00e9es en &hellip; <a href=\"https:\/\/www.locationencorse.eu\/blog\/les-tripettes-corses\/\">Continuer la lecture <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[12,182],"tags":[17],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Les tripettes corses - La Corse<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.locationencorse.eu\/blog\/les-tripettes-corses\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Les tripettes corses - La Corse\" \/>\n<meta property=\"og:description\" content=\"Il\u00a0s&rsquo;agit de l&rsquo;un des plats les plus traditionnels et embl\u00e9matiques de corse. 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