Calf's mesentery ✦

Fraise de veau

What it is

The fraise is neither stomach nor gut but the frilled mesentery that carries them, named after the pleated ruff of the sixteenth century it resembles. It is the difference between the two great andouillettes: Troyes works lengthwise strips of pork intestine, Lyon works veal fraise.

In the kitchen

It is sold already cooked, so treat it as a finished ingredient: rinse, cut it into ribbons and dress it warm with mustard vinaigrette and a great deal of shallot. Do not boil it again — a second long cook takes it from tender to slimy.

Goes with

Dijon mustard Shallot Parsley White wine vinegar Cornichon Onion Potato Chives

Same species

Abura-kasu Amourettes (spinal marrow) Spider steak Bastourma Flank steak Beef

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