Calf's Head with Ravigote Sauce
Jean-Pierre Vigato, Restaurant Apicius, Paris. Flavors of France. Total time: 1hr to 2hr. Preparation time: 15 minutes. Cooking time: 1 1/2 hours. Difficulty: Average. Chef's Note: I've been eating calf's head at home since my childhood: it's a traditional dish in central France. At the restaurant I serve it daily, "bourgeoise" style, with ravigote sauce. It can be served for 1 person, but I prefer to present it whole and carve it in the dining room for a table of 6 or 7. Then I know I'm dealing with a group of true gourmands! *To reduce the preparation time, you could also make this recipe using rolled calf's head. More about tripe products.
⏱️ Prep: 15 min🍳 Cook: 90 min
Ingredients
| 0.5 | calf's head, with tongue and brains | |
| 2 | carrots | |
| 2 | leeks | |
| 4 | potatoes, peeled and turned | |
| 1 | onion stuck with a clove | |
| 1 | bouquet garni | |
| 2 | lemons | |
| 2 tbsp. | 30 ml | flour |
| — | black peppercorns | |
| 50 ml | water | |
| — | vinegar | |
| — | ravigote sauce |
Instructions
- Blanch the calf's head, then singe it to remove any bristles. Rub it briskly with half a lemon (*).
- Dissolve the flour and remaining lemon juice in cold water. Add the vegetables, pepper, bouquet garni, pricked onion, the head and tongue and bring everything to a boil.
- Cook gently for 1 1/2 hours. Cut up.
- Poach the brains separately for 5 minutes in vinegared water, then slice into 4.
- Prepare the ravigote sauce by combining all the ingredients. Season with salt and pepper.
- Arrange pieces of the head, tongue and brains attractively on the plate.
- Serve with a few pieces of vegetables and add the sauce.