marthe dupeyron

Friday, March 17, 2006

Sheep offal in tomato sauce

I’ve never eaten this recipe, but I’m giving you this recipe because it’s a typical dish of Lozere.

For 6 - 8 people.
Cooking time: 2 h.
Preparation: 15mn.


1, 5 kg of sheep belly
300g of onions
250g tomato purée
¼ litre of white wine
12g of salt
4 cloves of garlic finely crushed
1 pinch of the 4 spices
5 cl of oil

1. Slice the onions thinly. Add the oil to the pan and fry the onions for 5mn.
2. Chop the sheep belly in thin strips of 5cm to 1cm, put it in the pan with the onions and put the ¼ litre of white wine, 250g of tomato puree, the salt, the pepper, the 4 cloves of garlic finely and the pinch of 4 spice.
3. mix well, cover and cook for 2 hours on a low heat.
4. After you can serve this with mashed potatoes.


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