Two recipes this week, Oeufs à la tripe and Antiviral soup by Charles Kaiser

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Oeufs à la tripe is a family recipe with eggs and onions

I bought this pretty dish in a thrift shop in Kent while playing golf at Walton Heath. It is called “oven to table”, a name I love for its practicality… And it is the perfect receptacle for “oeufs à la tripe”, a very cheap and simple dish that anyone can make even in our times of confinement. It is one of my family’s favorite Saturday night dish, similar to US’ macaroni and cheese.

And let’s keep dreaming of old times when weddings were still happening…

For four people, take eight hard boiled eggs. Cut them in four or five slices each. Peal one large onion per person (if you keep your glasses on, you will not cry), cut them in small shreds and cook them in a pan. Make a white sauce (béchamel) with 50 g of melted butter, 50 g of flour and 50 cl of milk, salt and pepper. Dispose the slices of onions in the dish, then the slices of eggs, and repeat this twice thus achieving four layers. At the end dip the béchamel everywhere in the dish. And heat it for approximately 15 mins. before serving. The advantage of this dish is that you can prepare it in advance!

Antiviral vegetable soup by Charles Kaiser

Charles Kaiser, a great francophile, who has recently published “The Cost of courage” about a Parisian family during WW2, has shared this “Antiviral vegetable soup” recipe with us: ginger is the key agent.

48 oz chicken stock
12 oz water
1 large onion
6 celery stocks
1 lb broccoli
1 whole head of garlic
1 lb ginger
8 carrots
1 lb fresh spinach
2 teaspoons lemon juice
1 tablespoon thyme
salt and pepper
3/4 cup basmati rice
Put the chicken stock and the water in a large pot. Peel the carrots and the ginger. Peel and separate the garlic. Chop the vegetables up in large pieces. Add all the ingredients to the pot and bring to a boil.  Then simmer for 14 minutes. Remove from heat and let it rest for five minutes. Ladle it into a blender and blend until smooth 30-40 seconds. Return it to the pot.  Reheat. Garnish bowls with parsley and a dollop of crème fraîche. Enjoy it!

Author and journalist Charles Kaiser the last time he was in Paris

Please keep on sending more recipes, we need to keep busy for another few weeks!

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6 Comments on “Two recipes this week, Oeufs à la tripe and Antiviral soup by Charles Kaiser”

  1. I’ve wanted your recipe for œufs à la tripe since 1976! I’ll make it tonight – reduced by C19 confinement to TWO servings.
    Must order that pound of garlic …

  2. Thank you so much for the recipe. I just made Oeufs à la tripe for lunch in Marblehead. Delicious!

    Love, Jean

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