Ox Tongue and Tripe
A sophisticated dish featuring slow-cooked ox tongue and tripe, served with green vegetable vinaigrette and creamy oyster mayonnaise.
Estimated Nutrition
Calories
2425.3
kcal / serving
4850.5 kcal total
Carbs
22.8g
per serving
45.6 g total
Fat
190.2g
per serving
380.4 g total
Protein
155.1g
per serving
310.2 g total
Cook Time
660
minutes
Serves
2
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
45
ml
Dairy
1
tsp
Egg White
cooked
Fruits
2
piece
15
ml
Lemon Juice
to taste
Liquids
45
ml
NutsSeeds
10
piece
3
clove
Garlic
crushed
1
sprig
15
g
5
clove
Garlic
crushed
1
sprig
15
g
1
pod
Vanilla Pod
seeds scraped out
1
tbsp
Flat leaf Parsley
chopped
OilsFats
Seafood
5
piece
Rock Oyster
shucked, juices reserved
Vegetables
1
piece
Carrot
halved
1
piece
Onion
halved and studded with 2 cloves
1
stalk
Celery
halved
2
piece
Plum Tomato
chopped
1
piece
Cucumber
halved and seeds removed
2
piece
Green Pepper
scorched, peeled and seeds removed
2
piece
15
g
Caper
miniature
1
tbsp
Gherkin
chopped
1
stalk
Method
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15