Gras-double

Gras-double is a French culinary term referring to the part of a beef or ox stomach most favoured for cooking.

Cooking
Gras-double is sold fresh or pickled, uncooked or cooked. According to Larousse Gastronomique, if uncooked it requires 3 to 3½ hours cooking in a salt water court-bouillon. Pickled gras-double requires 1 to 1½ hours of cooking in salted water.

Larousse lists ten variants of gras-double dishes:


 * Source: Larousse Gastronomique.

Other ways of preparing gras-double include dacquoise (boiled with ham and onions), albigeoise (slow-cooked with vinegar, cloves, garlic and saffron) and languedocienne (cooked, toasted and served with mayonnaise).