Pieds et Paquets - Sheep's feet and stuffed tripe parcels

This hearty dish combines the rich flavors of lamb and veal with aromatic herbs, slow-cooked to achieve a tender and flavorful stew. Originating from the beautiful region of Provence, this recipe is perfect for a leisurely weekend meal shared with family and friends.

Ingredients

For the Stew:
🐑 10 blanched lamb feet
🐄 4 veal feet
🥓 200 g fatty bacon
🥕 2 carrots
🦪 2 small leeks
🍅 8 tomatoes
🧅 2.5 onions
🧄 5 cloves of garlic
🌿 1 bouquet garni (thyme, bay leaf, and parsley)
🌸 3 cloves
🍷 A generous splash of dry white wine
🥣 Veal stock
🧂 Salt and pepper to taste

For the Homemade Veal Stock:
🦴 1 veal knuckle
🫒 Olive oil
🍷 A generous splash of dry white wine
💧 75 cl water

For the Lamb Packages:
🐑 20 cleaned squares of lamb tripe
🥓 500 g salted pork belly
🧄 4 cloves of garlic
🌿 1 bunch of parsley

Instructions

1- Prepare the Homemade Veal Stock:

• Place the veal knuckle in a saucepan with a dash of olive oil. Heat for 5 minutes.
• Add a generous splash of dry white wine and 75 cl of water.
• Simmer on low heat while preparing the other ingredients.

2- Prepare the Stew Base:

• Dice the bacon into small lardons and render them in a large pot.
• Slice the carrots and leeks into thin rounds, crush the tomatoes, and thinly slice 2 onions.
• Once the lardons are lightly browned, add the carrots and leeks to the pot and soften on low heat for 10 minutes.
• Add the tomatoes and the 5 lightly crushed garlic cloves. Let simmer.

3- Prepare the Lamb Packages:

• Slice a small opening in each lamb tripe square.
• Finely chop the 4 cloves of garlic and parsley. Mince the pork belly.
• Mix, season, and form small balls with the minced mixture.
• Place a ball in the center of each tripe square, roll to enclose, and tie securely like a paupiette.

4- Cook the Stew:

• Add the softened vegetables and bacon into a large stew pot.
• Place the veal and lamb feet, lamb packages, and the onion studded with cloves into the pot.
• Add a splash of white wine and cover with the veal stock. Season with pepper and cover.
• Cook for 3 hours, then let rest for at least 2 hours.
• Resume cooking for another 3 hours, then allow it to rest again for 2 hours.
• Finally, cook for an additional 3 hours before serving.

Prep Time: 50 minutes
Cook Time: 9 hours
Rest Time: 4 hours
Total Time: Approximately 13 hours and 50 minutes
Servings: 10

Cooking Tips:

• This dish is best prepared in advance to allow the flavors to meld together during the resting periods.
• Ensure that the lamb packages are tied securely to prevent the filling from escaping during the cooking process.

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Traditional Provençal Lamb and Veal Stew