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Calf 's Head

Meat.World's picture
Ingredients
  Calf's head 1 , boned, soaked and cleaned
  Tripe 3 Pound, rinsed (In 1 Piece)
  Freshly ground black pepper To Taste
  Garlic bulb 1 Clove (5 gm), cloves separated and peeled
  Lean salt pork 1⁄2 Pound, with the rind removed, cut into small pieces
  Carrots 3 , thinly sliced
  Lard 1⁄2 Pound
  Lean ground beef/Veal 1 Pound
  Onions 2 Pound, chopped to make 6 cups / 1 1/2 liter
  Walnuts 1⁄2 Pound, ground to make 2 cups / 1/2 liter
  Parsley sprigs 4 Cup (64 tbs)
  Dry white wine 1 Cup (16 tbs)
  Paprika To Taste
  Meat stock 1 Cup (16 tbs)
  Salt To Taste
Directions

Sprinkle the head and tripe with salt and black pepper.
Place the garlic cloves, salt pork and carrot slices in the meaty parts of the head.
Set aside.
Melt 7 tablespoons [105 ml.] of the lard in a skillet and fry the ground beef or veal over medium heat, stirring constantly until it is lightly browned.
Pour the meat and fat into a bowl and reserve them.
Melt an additional 7 tablespoons of the lard in the same skillet and fry the onions, walnuts and parsley until the onions are transparent about five minutes.
Add the wine and cook for a few minutes before combining the onion mixture with the ground meat.
Lay the tripe, smooth side uppermost, on a work surface.
Place the head on the tripe and spread the ground meat mixture over it.
Wrap the tripe around the head and sew up the parcel.
Rub the tripe well with the remaining lard and sprinkle it with a little paprika.
Put the parcel in an earthenware casserole and pour in the stock.
Cover and braise in a preheated 350° F. [180° C] oven, basting every 30 minutes, for three to four hours, or until the tripe is tender when pierced with a small, sharp knife.
Twenty minutes before the end of the cooking time, remove the lid and let the tripe brown.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Meat
Servings: 
8

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