At Ferme d'ORée, we raise an exceptional grass-fed Angus beef. Our secrets? First, we are probably the only farm in Québec that found a way to properly finish animals on grass. And that changes everything. Second, we work with the best Angus genetics from all over the world. Our cows are the best at what they do. At the Atelier d'ORée, we process these animals with care and respect, and we dry-age your beef to perfection.

Make your own trippa a la romana !

Trippa alla Romana

Tripe is not for everyone, but this is a very special recipe, close to what chef Federico Sisti serves in restaurant Frangente in Milan. If you cannot go there, try it at home!

• 1 package tripe, sliced into ¼ inch strips, 1-1.5 inches long approx.
• 1 tbsp olive oil
• ½ red onion, chopped
• 3 celery ribs, thinly sliced
• A handful of celery leaves, chopped
• 3 garlic cloves crushed
• ¼ cup white wine
• 1 to 2 cups tomato sauce
• 1 tsp chili flakes
• ¼ cup pecorino cheese, grated
• ¼ cup parmesan cheese grated
• 1 tbsp finely chopped fresh mint

Boil tripe strips in water and some coarse salt for 1 to 2 hours, covered. Drain. Meanwhile, sauté onion, garlic and chili flakes in olive oil until a slight change in color. Add celery and leaves and cook for 5 minutes. Remove from heat. When tripe is tender, add to the pan with celery, stir and heat to medium high. Add wine and reduce. Ad