COW UDDER WITH SAUCE GRIBICHE

SERVES 6

15 MINUTES PREPARATION TIME

20 MINUTES COOKING TIME

1 pre-cooked cow udder (see note)

50 g (1¾ oz/¹/₃ cup) plain (all-purpose) flour

Salt and pepper

100 ml (3½ fl oz) sunflower oil

2 eggs, hard-boiled

1 tablespoon dijon mustard

1 teaspoon lemon juice

1 teaspoon white wine vinegar

150 ml (5½ fl oz) olive oil

1 tablespoon capers, rinsed

1 French shallot, finely chopped

200 g (7 oz) mâche lettuce (lamb’s lettuce)

THE UDDER

Cut the udder into thick slices. Place the flour in a shallow bowl and season. Dust the slices of udder in flour to completely cover, shaking off any excess.

COOKING

Heat the sunflower oil in a large frying pan over a medium–high heat then brown the slices of udder, in batches, for 5 minutes on each side until golden. Set aside on paper towels to drain.

THE SAUCE

Mash the egg yolks with the mustard then add the lemon juice and vinegar. Whisk, adding 100 ml (3½ fl oz) of the olive oil. Mix in the capers, shallot and roughly mashed egg whites.

Dress the mâche lettuce with the rest of the olive oil and serve the udder, topped with some lettuce and sauce gribiche drizzled over.

NOTE

Alas! Not all countries embrace the pale, gentle wonders of the udder. If you live in a country where the butcher’s stocks are sans udder, serve this sauce gribiche with other meats (such as calf’s head). Or, better yet, tear out this page and take it with you on your travels. You never know when a trip to France or other udder-loving locale may beckon…