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Braised lamb shanks, tripe, and lamb’s feet in white wine

Défarde, lamb tripe and trotters simmered in white wine

Main dishes

A specialty from Crest, in the Drôme region: lamb stomach pouches filled with seasoned meat and lamb feet braised for five hours in white wine and vegetab…

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Recipe from Modjou, DavidL, Sofian and 9 other contributors, adapted by Recette de cuisine · · updated on

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La défarde is a traditional festive dish from the Drôme region, which takes a long time to prepare but reheats very well.

Ingredients and directions

  • Prep time30 min
  • Cook time5 hr
  • Resting1 hr
  • Total6 hr 30 min
  • DifficultyHard
  • CostPricey
  • Cooking methodnibbled
  • Estimated cost$111.01 $13.88 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

8 people
  • $40.33
  • $40.33
  • $2.07
  • $1.07
  • $1.55
  • $5.79
  • $6.70
  • $0.46
  • $0.08
  • $3.66
  • $2.78
  • $1.06
  • $0.22
  • $4.91

Prices from US supermarkets for 7 of 14 ingredients; Belgian prices for the rest.

Directions

  1. Wash the organs and intestines. ≈ 2 min
  2. Cut the ends off in 5 cm squares. ≈ 8 min
  3. Fold them into small pouches and seal them with the caul. ≈ 3 min
  4. Blanch the meatballs, cool them, flambé them, and garnish with parsley.
  5. Place an upside-down plate at the bottom of a large stockpot and use it to hold the feet and bandages. ≈ 3 min
  6. Add the whole onions and carrots, 12 peeled garlic cloves, 2 cloves of garlic pierced with cloves, the bouquet garni, and the tomatoes, quartered. ≈ 3 min
  7. Moisten with wine and add broth. Season with salt and pepper.
  8. Bring to a boil and simmer for 5 hours.
  9. Pour this into a large colander, collecting the juice, and then reduce it by half.
  10. Place the packages and deboned feet in a saucepan. ≈ 3 min
  11. Strain the onions and garlic, then add this puree to the reduced juice.
  12. Make a roux by cooking butter and flour together. ≈ 3 min
  13. Add 4 cloves of garlic and a handful of parsley, sauté until browned, then deglaze with lemon juice and reduced stock. Season with salt, pepper, and cognac.
  14. Pour, sauce over the packages and let simmer for at least an hour. Serve hot.

The bill

Défarde, lamb tripe and trotters simmered in white wine

  • 2 kg of lamb belly$40.33
  • 2 kg of lamb tripe (including the casings for tying)$40.33
  • 1 kilogram of onions$2.07
  • 12 cloves of garlic, plus 2 cloves and 4 for the parsley$1.07
  • 4 carrots$1.55
  • 1 bouquet garni$5.79
  • 4 tomatoes$6.70
  • 50 g of butter$0.46
  • 50 g of flour$0.08
  • 1 liter of white wine$3.66
  • Broth$2.78
  • One handful of parsley$1.06
  • Lemon juice$0.22
  • cognac$4.91

Total$111.01

that's $13.88 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 kg of lamb belly
  • 2 kg of lamb tripe (including the casings for tying)
  • 10 pounds of lamb
  • 1 kilogram of onions
  • 12 cloves of garlic, plus 2 cloves and 4 for the parsley
  • 4 carrots
  • 1 bouquet garni
  • thyme, bay leaf, salt, pepper
  • 4 tomatoes
  • 50 g of butter
  • 50 g of flour
  • 3 cloves of allspice
  • 1 liter of white wine
  • Broth
  • One handful of parsley
  • Lemon juice
  • cognac

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