Udder ✦

Tétine

What it is

It leaves the tripier already boiled and pressed, chalk-white and firm enough to slice thin, which is why it has always counted as a cooked product rather than a raw cut. The Lyon bouchons crumb it and fry it; elsewhere it slid off the menu so quietly that it is now more often sold as a dog chew than as a dish.

In the kitchen

It is already cooked, so all it needs is colour: slice it 4 mm thick, crumb it and fry hot for a minute a side. It is bland by nature — meet it with mustard, capers or a sharp vinaigrette, never with cream.

Goes with

Parsley Dijon mustard Cornichon Lemon Capers Shallot Black pepper Butter

Same species

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

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