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Ox Tongue and Tripe

A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.

DinnerMeatSlow CookedGourmetOffal
Estimated Nutrition
Calories
2425.3
kcal / serving
4850.5 kcal total
Carbs
22.8g
per serving
45.6 g total
Fat
190.2g
per serving
380.4 g total
Protein
155.1g
per serving
310.2 g total
Cook Time
660
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
45
ml
Sherry Vinegar
15
g
Capers
miniature
Dairy
1
tsp
Egg White
cooked
Fruits
2
piece
Orange Zest
15
ml
Lemon Juice
to taste
Liquids
45
ml
Dry Sherry
1
l
Chicken Stock
Meat
1
piece
Ox Tongue
unsalted
2
piece
Ox Tripe
dressed reticulum
NutsSeeds
10
piece
Black Peppercorns
3
clove
Garlic
crushed
1
sprig
Thyme
15
g
Sea Salt
5
clove
Garlic
crushed
1
sprig
Rosemary
15
g
Smoked Paprika
1
pod
Vanilla Pod
seeds scraped out
1
tbsp
Flat leaf Parsley
chopped
OilsFats
1
ml
Vegetable Oil
for frying
30
ml
Extra Virgin Olive Oil
to taste
125
ml
Grapeseed Oil
Seafood
5
piece
Rock Oysters
shucked, juices reserved
Vegetables
1
piece
Carrot
halved
1
piece
Onion
halved and studded with 2 cloves
1
stalk
Celery
halved
1
piece
Carrot
finely chopped
1
piece
Onion
finely chopped
2
piece
Plum Tomatoes
chopped
1
piece
Cucumber
halved and seeds removed
2
piece
Green Peppers
scorched, peeled and seeds removed
2
piece
Spring Onions
1
tbsp
Gherkins
chopped
1
stalk
Celery

Method

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