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gras double à l’albigeoise

beef stomach with saffron

gras double à l’albigeoise

Gras double à l’albigeoise is the cow’s stomach (panse); chopped into pieces, it is blanched and cooked in bouillon with onions, garlic, carrots and leeks, seasoned with the local saffron (an important crop in the region, currently being revived), cloves and pepper and white wine.

A sauce, made with more saffron, onions, jambon de Lacaune, and Armagnac is added at the end, with capers.

Gras double (not surprisingly) is also popular in offal-loving Lyon.



Text © Dana Facaros

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