Gras-double
Gras-double (French pronunciation: [ɡʁa dublə]), in French cuisine, is the smooth part of beef tripe, the rumen, most favoured for cooking. It means 'double-fat', describing the thickness and color of the cut, not its fat content.
Gras-double (French pronunciation: [ɡʁa dublə]), in French cuisine, is the smooth part of beef tripe, the rumen, most favoured for cooking. It means 'double-fat', describing the thickness and color of the cut, not its fat content.
Gras-double (French pronunciation: [ɡʁa dublə]), in French cuisine, is the smooth part of beef tripe, the rumen, most favoured for cooking. It means 'double-fat', describing the thickness and color of the cut, not its fat content.
Source: Wikipedia "Gras-double" · CC BY-SA 4.0
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