{"id":3808,"date":"2026-07-25T22:33:43","date_gmt":"2026-07-25T22:33:43","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/tripice-croates-au-lard-et-au-paprika\/"},"modified":"2026-07-25T22:33:43","modified_gmt":"2026-07-25T22:33:43","slug":"tripice-croates-au-lard-et-au-paprika","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/tripice-croates-au-lard-et-au-paprika\/","title":{"rendered":"Tripice croates au lard et au paprika"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.5 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-tripice-stew-with-bacon-and-paprika{\n  --gj-bg:#f5f2eb;--gj-surface:#fffdfa;--gj-ink:#1d2421;--gj-ink-soft:#414a46;\n  --gj-muted:#656c68;--gj-gold:#8f6318;--gj-gold-deep:#7d4f13;--gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;--gj-night-deep:#18211f;--gj-line:rgba(36,49,46,.12);\n  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*,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika *::before,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika *::after{scroll-behavior:auto!important;transition-duration:.01ms!important;animation-duration:.01ms!important;animation-iteration-count:1!important}}\n@media print{#recipe-fr-hr-tripice-stew-with-bacon-and-paprika{width:100%;max-width:none;margin:0;padding:0;overflow:visible;border:0;border-radius:0;background:#fff;box-shadow:none;color:#000;font-size:10.5pt;line-height:1.42;content-visibility:visible}#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-hero{display:none}#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-title{font-size:24pt}#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-fact,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-nutri-row>div,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-ing-group,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-info-card,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-steps>li,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-pull,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-rail,#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-close{break-inside:avoid;box-shadow:none}#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-rail{background:#fff;color:#000;border:1px solid #999}#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-rail *{color:#111!important}#recipe-fr-hr-tripice-stew-with-bacon-and-paprika .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt}}\n<\/style>\n<section id=\"recipe-fr-hr-tripice-stew-with-bacon-and-paprika\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-tripice-stew-with-bacon-and-paprika\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Abats mijot\u00e9s \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-tripice-stew-with-bacon-and-paprika\"><span class=\"gj-title-main\"><b>Tripice croates<\/b> au lard fum\u00e9 et aux l\u00e9gumes<\/span> <span class=\"gj-title-accent gj-serif\">dans une sauce au paprika<\/span><\/h2>\n    <p class=\"gj-sub\">Des tripes de b\u0153uf, du lard fum\u00e9 et des l\u00e9gumes racines mijotent dans une sauce tomate au paprika jusqu\u2019\u00e0 une texture tendre, \u00e9paisse et souple.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\">\n      <li>Cat\u00e9gorie : <strong>Plat principal<\/strong><\/li>\n      <li>Cuisine : <strong>Croate<\/strong><\/li>\n      <li>M\u00e9thode : <strong>Mijotage<\/strong><\/li>\n      <li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li>\n    <\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>6 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>30 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>1 h 30 min<\/dd><\/div><div class=\"gj-fact\"><dt>M\u00e9thode<\/dt><dd>Mijotage<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>2 h<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 410 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Croatian-Tripice-Stew-with-Bacon-and-Paprika-3.webp\" alt=\"Tripice en sauce rouge au paprika avec morceaux de lard, pain rustique et cuill\u00e8re\" width=\"1000\" height=\"563\" loading=\"lazy\" decoding=\"async\">\n    <figcaption>Des lani\u00e8res de tripes tendres et du lard fum\u00e9 sont servis dans une sauce tomate au paprika avec du pain.<\/figcaption>\n  <\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-tripice-stew-with-bacon-and-paprika\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-tripice-stew-with-bacon-and-paprika\">Nettoyage pr\u00e9cis, paprika prot\u00e9g\u00e9 et mijotage patient<\/h3><\/div>\n    <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">Les tripice, \u00e9galement appel\u00e9es fileki dans plusieurs r\u00e9gions, sont un plat de tripes pr\u00e9sent dans diff\u00e9rentes cuisines d\u2019Europe centrale et du Sud-Est. En Croatie, la pr\u00e9paration varie selon la maison : certaines sauces restent claires, d\u2019autres prennent une couleur rouge soutenue gr\u00e2ce au paprika et \u00e0 la tomate. Cette version associe des tripes de b\u0153uf d\u00e9j\u00e0 nettoy\u00e9es et pr\u00e9cuites \u00e0 du lard fum\u00e9, des l\u00e9gumes racines et une sauce mod\u00e9r\u00e9ment \u00e9paisse. L\u2019objectif est une texture souple, jamais caoutchouteuse, avec un go\u00fbt fum\u00e9 net mais non dominant.<\/p><blockquote class=\"gj-pull\">Le paprika entre juste avant le liquide : quelques secondes suffisent pour lib\u00e9rer son parfum sans d\u00e9velopper d\u2019amertume.<\/blockquote><p>Une bonne mati\u00e8re premi\u00e8re simplifie le travail sans supprimer les v\u00e9rifications. Les tripes pr\u00e9cuites doivent sentir proprement, \u00eatre rinc\u00e9es \u00e0 l\u2019eau froide puis coup\u00e9es en lani\u00e8res de largeur r\u00e9guli\u00e8re. Si elles sont tr\u00e8s sal\u00e9es, un bref blanchiment dans une eau neuve corrige l\u2019assaisonnement. La cuisson finale ne sert pas seulement \u00e0 les r\u00e9chauffer : elle attendrit davantage les fibres et leur permet d\u2019absorber la sauce. Des morceaux trop \u00e9pais demandent plus de temps et donnent une assiette irr\u00e9guli\u00e8re.<\/p><p>Le lard fum\u00e9 ouvre la cuisson \u00e0 feu mod\u00e9r\u00e9 afin que sa graisse se rende sans br\u00fbler. Cette mati\u00e8re grasse porte ensuite les ar\u00f4mes de l\u2019oignon, de la carotte, du c\u00e9leri et du poivron. La farine est ajout\u00e9e en petite quantit\u00e9 pour soutenir la sauce, pas pour former une p\u00e2te lourde. Le paprika rejoint la cocotte hors d\u2019une chaleur agressive; s\u2019il br\u00fble, il devient amer et sa couleur se ternit. La tomate et le bouillon sont vers\u00e9s aussit\u00f4t apr\u00e8s.<\/p><\/div><div class=\"gj-copy-col\"><p>Pendant le mijotage, le liquide doit fr\u00e9mir doucement et rester assez abondant pour entourer les lani\u00e8res. Les tripes \u00e9paississent la sauce par leur propre g\u00e9latine, tandis que les l\u00e9gumes se fondent partiellement. Le couvercle demeure entrouvert afin que l\u2019exc\u00e8s d\u2019eau s\u2019\u00e9chappe lentement. Une r\u00e9duction trop rapide concentre le sel du lard et durcit la surface des tripes. L\u2019assaisonnement final se fait donc seulement lorsque la consistance est presque atteinte.<\/p><p>Le citron intervient \u00e0 la fin. Son acidit\u00e9 ne doit pas transformer le plat en soupe aigre, mais d\u00e9gager le go\u00fbt de la tomate et \u00e9quilibrer le gras fum\u00e9. Le persil frais apporte une note v\u00e9g\u00e9tale sans servir de d\u00e9coration excessive. Les tripes sont pr\u00eates lorsqu\u2019une lani\u00e8re se coupe facilement avec le bord d\u2019une cuill\u00e8re tout en gardant une l\u00e9g\u00e8re r\u00e9sistance. La sauce doit napper la louche et revenir lentement au fond de la cocotte.<\/p><p>Ce rago\u00fbt supporte particuli\u00e8rement bien un repos et un r\u00e9chauffage. Le lendemain, la sauce est souvent plus li\u00e9e; un peu de bouillon ou d\u2019eau suffit pour retrouver la bonne fluidit\u00e9. Le pain est l\u2019accompagnement le plus fonctionnel, mais une polenta souple convient \u00e9galement. La r\u00e9ussite d\u00e9pend d\u2019une coupe r\u00e9guli\u00e8re, d\u2019un paprika jamais br\u00fbl\u00e9 et d\u2019un sel ajust\u00e9 tardivement, car le lard et les tripes peuvent d\u00e9j\u00e0 en apporter une quantit\u00e9 importante.<\/p><p>La qualit\u00e9 du bouillon influence directement la r\u00e9duction. Un bouillon d\u00e9j\u00e0 sal\u00e9 ou fortement g\u00e9latineux doit \u00eatre dilu\u00e9 avant l\u2019ajout, sinon la sauce devient trop concentr\u00e9e avant que les tripes soient tendres. Pendant la derni\u00e8re demi-heure, la cocotte est surveill\u00e9e toutes les dix minutes. Un ajout de liquide se fait chaud, en petite quantit\u00e9, afin de ne pas interrompre le fr\u00e9missement ni modifier brutalement la texture des morceaux.<\/p><\/div><\/div>\n  <\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-tripice-stew-with-bacon-and-paprika\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du lard rendu \u00e0 la sauce nappante<\/p><h3 id=\"recipe-timeline-fr-hr-tripice-stew-with-bacon-and-paprika\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 2 h<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Rincer et d\u00e9tailler les tripes, couper les l\u00e9gumes.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT25M\">0:25<\/time><span>Rendre le lard et faire suer la base aromatique.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT45M\">0:45<\/time><span>Ajouter paprika, tomate, bouillon et tripes.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H50M\">1:50<\/time><span>Rectifier l\u2019acidit\u00e9, la texture et le sel.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Les tripes pr\u00e9cuites sont rinc\u00e9es, \u00e9ventuellement blanchies, puis taill\u00e9es en lani\u00e8res. Le lard fum\u00e9 chauffe lentement pour rendre sa graisse; oignon, carotte, c\u00e9leri, poivron et ail y deviennent tendres. Une petite quantit\u00e9 de farine est cuite bri\u00e8vement, puis le paprika, le concentr\u00e9 de tomate, les tomates et le bouillon sont ajout\u00e9s sans laisser l\u2019\u00e9pice br\u00fbler. Les tripes mijotent avec laurier pendant environ une heure et quart, couvercle entrouvert. La cuisson s\u2019arr\u00eate lorsque les lani\u00e8res sont tendres et la sauce assez \u00e9paisse pour napper une cuill\u00e8re. Jus de citron et persil \u00e9quilibrent le plat. La recette donne six portions \u00e0 servir avec pain ou polenta.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-tripice-stew-with-bacon-and-paprika\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-tripice-stew-with-bacon-and-paprika\">Ingr\u00e9dients<\/h3><\/div>\n    <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-tripice-stew-with-bacon-and-paprika\">\n  <h4 id=\"recipe-ing-1-fr-hr-tripice-stew-with-bacon-and-paprika\">Pour les tripes et la base fum\u00e9e<\/h4>\n  <ul>\n    <li><strong>1 kg de tripes de b\u0153uf nettoy\u00e9es et pr\u00e9cuites<\/strong><\/li><li><strong>180 g de lard fum\u00e9, en lardons<\/strong><\/li><li><strong>220 g d\u2019oignon, finement hach\u00e9<\/strong><\/li><li><strong>180 g de carotte, en petits d\u00e9s<\/strong><\/li><li><strong>100 g de c\u00e9leri-rave, en petits d\u00e9s<\/strong><\/li><li><strong>150 g de poivron rouge, en petits d\u00e9s<\/strong><\/li><li><strong>3 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>25 ml d\u2019huile de tournesol<\/strong><\/li>\n  <\/ul>\n<\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-tripice-stew-with-bacon-and-paprika\">\n  <h4 id=\"recipe-ing-2-fr-hr-tripice-stew-with-bacon-and-paprika\">Pour la sauce<\/h4>\n  <ul>\n    <li><strong>20 g de farine de bl\u00e9<\/strong><\/li><li><strong>40 g de concentr\u00e9 de tomate<\/strong><\/li><li><strong>400 g de tomates concass\u00e9es<\/strong><\/li><li><strong>1,2 l de bouillon de b\u0153uf non sal\u00e9<\/strong><\/li><li><strong>1 cuill\u00e8re \u00e0 soupe de paprika doux<\/strong><\/li><li><strong>2 feuilles de laurier<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel fin<\/strong><em>\u00c0 ajuster apr\u00e8s r\u00e9duction.<\/em><\/li><li><strong>20 ml de jus de citron<\/strong><\/li><li><strong>20 g de persil plat, finement hach\u00e9<\/strong><\/li>\n  <\/ul>\n<\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et substitutions.<\/strong> La recette contient du gluten. Une farine sans gluten pour sauce peut remplacer la farine de bl\u00e9. Le bouillon et le lard doivent \u00eatre contr\u00f4l\u00e9s pour les allerg\u00e8nes et la teneur en sel.<\/aside><\/div><\/div>\n  <\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-tripice-stew-with-bacon-and-paprika\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-tripice-stew-with-bacon-and-paprika\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div>\n    <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Pr\u00e9parer les \u00e9l\u00e9ments<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Rincer et couper les tripes<\/p><p class=\"gj-step-x\">Rincer les tripes \u00e0 l\u2019eau froide, les blanchir 5 minutes si elles sont tr\u00e8s sal\u00e9es, \u00e9goutter et couper en lani\u00e8res r\u00e9guli\u00e8res.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Tailler les l\u00e9gumes<\/p><p class=\"gj-step-x\">Couper oignon, carotte, c\u00e9leri et poivron en petits d\u00e9s afin qu\u2019ils se fondent partiellement dans la sauce.<\/p><\/div><\/li><\/ol>\n<h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Construire et mijoter la sauce<\/h4>\n<ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Rendre le lard<\/p><p class=\"gj-step-x\">Chauffer l\u2019huile, ajouter le lard et cuire 6 \u00e0 8 minutes \u00e0 feu moyen jusqu\u2019\u00e0 ce qu\u2019il rende sa graisse sans devenir sec.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Faire suer les aromates<\/p><p class=\"gj-step-x\">Ajouter oignon, carotte, c\u00e9leri et poivron. Cuire 10 minutes, puis incorporer l\u2019ail pendant 1 minute.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Prot\u00e9ger le paprika<\/p><p class=\"gj-step-x\">Saupoudrer la farine et cuire 1 minute. Retirer bri\u00e8vement du feu, ajouter le paprika et le concentr\u00e9, puis verser imm\u00e9diatement tomates et bouillon.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Mijoter les tripes<\/p><p class=\"gj-step-x\">Ajouter tripes, laurier et poivre. Cuire 1 heure 10 \u00e0 1 heure 20 \u00e0 faible fr\u00e9missement, couvercle entrouvert, jusqu\u2019\u00e0 ce que les lani\u00e8res soient tendres.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Finaliser la sauce<\/p><p class=\"gj-step-x\">Ajouter sel seulement apr\u00e8s d\u00e9gustation, puis jus de citron et persil. La sauce doit napper la cuill\u00e8re sans former une masse p\u00e2teuse.<\/p><\/div><\/li><\/ol>\n  <\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-tripice-stew-with-bacon-and-paprika\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-tripice-stew-with-bacon-and-paprika\">Service, conservation et ajustements pratiques<\/h3><\/div>\n    <div class=\"gj-info-grid\">\n      <section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir tr\u00e8s chaud avec du pain rustique, de la polenta cr\u00e9meuse ou des pommes de terre vapeur. Une salade de chou simple apporte un contraste frais.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Refroidir rapidement et conserver 3 jours au r\u00e9frig\u00e9rateur. R\u00e9chauffer jusqu\u2019\u00e0 74 \u00b0C en ajoutant un peu de bouillon. Congeler jusqu\u2019\u00e0 2 mois; d\u00e9congeler au r\u00e9frig\u00e9rateur.<\/p><\/section>\n      <section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Remplacer une partie du lard par du jambon fum\u00e9 moins gras.<\/li><li>Ajouter une petite quantit\u00e9 de marjolaine s\u00e8che en fin de cuisson.<\/li><li>Employer seulement de la tomate concass\u00e9e et omettre le concentr\u00e9 pour une sauce plus l\u00e9g\u00e8re.<\/li><li>Servir avec une polenta ferme d\u00e9coup\u00e9e et grill\u00e9e.<\/li><\/ul><\/section>\n      <section class=\"gj-info-card\"><h4>Trois observations de cuisine<\/h4><ol><li>Couper toutes les lani\u00e8res de largeur comparable pour une cuisson uniforme.<\/li><li>Ajouter le paprika loin d\u2019une chaleur vive et verser le liquide sans attendre.<\/li><li>Attendre la fin de la r\u00e9duction avant de saler, car le lard concentre fortement le sodium.<\/li><\/ol><\/section>\n      <section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Grande cocotte \u00e0 fond \u00e9pais<\/li><li>Couteau de chef<\/li><li>Planche s\u00e9par\u00e9e pour les abats<\/li><li>Louche<\/li><li>Balance de cuisine<\/li><\/ul><\/section>\n    <\/div>\n  <\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-tripice-stew-with-bacon-and-paprika\">\n    <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-tripice-stew-with-bacon-and-paprika\">Valeurs nutritionnelles par portion<\/h3><\/div>\n    <dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 410 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 19 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 28 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 25 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 4 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 1250 mg<\/dd><\/div><\/dl>\n    <p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 portion (environ 450 g). <strong>Allerg\u00e8nes principaux :<\/strong> gluten. Valeurs approximatives calcul\u00e9es \u00e0 partir de r\u00e9f\u00e9rences nutritionnelles standard; le r\u00e9sultat r\u00e9el varie selon les marques, l\u2019\u00e9gouttage, l\u2019absorption des mati\u00e8res grasses et la taille des portions.<\/p>\n  <\/section>\n  <footer class=\"gj-close\">\n    <p class=\"gj-close-kicker\">Une sauce sans lourdeur<\/p>\n    <p class=\"gj-close-quote\">Les tripes doivent c\u00e9der sous la cuill\u00e8re tandis que la sauce reste brillante, relev\u00e9e et encore fluide.<\/p>\n    <p class=\"gj-close-copy\">Le plat trouve son \u00e9quilibre lorsque le fum\u00e9, la tomate et le paprika soutiennent les tripes au lieu de les recouvrir. 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