If cod tripe seems like a dish for connoisseurs, this gratin version with béchamel makes it irresistible for anyone. The white sauce softens the gelatin of the tripe, and the golden, baked cheese crust provides that appealing touch that wins over everyone at the table. Humble cooking with a festive presentation.
Stewed tripe, covered in béchamel and baked. The golden crust gives way to an interior where the cream blends with the tripe's gelatin. A dish with a wow factor.
Ingredients
- 500 g cod tripe (we use Extra Desalted Cod Shreds - 500g)
- 1 chopped onion
- 200 ml fish broth
- Béchamel: 40 g butter, 40 g flour, 400 ml milk, nutmeg
- 100 g grated Gruyère cheese
- Olive oil, salt, pepper
Step-by-step preparation
- Tripe Blanch, cut into strips. Sauté with onion for 5 min. Add broth and stew for 25 minutes over low heat.
- Béchamel Melt butter, add flour, stir for 2 min. Add milk gradually, stirring constantly. Cook until thickened. Nutmeg, salt, pepper.
- Assemble Place the stewed tripe in an ovenproof dish. Cover with béchamel. Sprinkle grated cheese.
- Gratinate Oven at 220 C with grill, 8-10 minutes until golden and bubbly.
Buy it at BacalaloExtra Desalted Cod Shreds - 500g€19.97 · Refrigerated 24-48h delivery →Frequently asked questions
How do I make a lump-free béchamel?
Add warm milk little by little to the roux (butter and flour), stirring constantly over medium heat. Patience is key to a smooth béchamel.
Which cheese gratinates best?
A cheese that melts and browns well: Gruyère, Emmental, or a good Parmesan. A blend of melting and aged cheese provides crust and flavor.
Can I prepare it in advance for baking?
Yes, assemble the dish with tripe and béchamel, refrigerate it, and gratinate just before serving.
