Gras Double (Tripe Lyonnaise)

Gras double, or tripe lyonnaise, is a staple in the bouchons of Lyon, France. The name gras double describes the method of cooking it in two helpings of fat, which not only makes the tripe tender while still slightly chewy (about the same texture as really good calamari) but also gives it a subtle richness.

Poudre Fort

This spice mix is aptly named—poudre fort means “strong powder” in French. Used in many medieval recipes, it uses bold seasonings like ginger and mace. I like to use it in recipes that normally just call for black pepper, since this adds a bit of a bite and some extra depth.