Final straight line for the Dolder triperie, on the route de Grandfey, in Fribourg! The boss Christian Dolder and his four employees are behind their large boilers from 4 a.m. every morning to degrease and cook the beef tripe for a long time, taste their preparation, then cut the four parts of these stomachs.
Once the goods have cooled in large white plastic bins, you still have to plunge your hands into ice water to choose the pieces, distribute them into bags, weigh and label the offal, then deliver the orders to the butchers of Payerne.
Tripe is the traditional dish of the St-Martin fair, which takes place every year on the third Thursday of November in the Broyarde city and therefore this November 21. For the Dolder triperie, it’s the busiest time of the year. The orders for the butchers of Payerne represent a ton of tripe in total.
A spike in orders
But despite the work and the pressure, the boss of the family business loves autumn. “St. Martin’s is a nice time with a peak in orders. It’s an extra stress to respond to all the requests. But what satisfaction at the end of the week when all our customers have been delivered correctly and on time! “, explains Christian Dolder.
Restaurant owners or individuals who buy tripe from their butcher will still have to cook it for several hours, in broth for example, and prepare it according to their recipe.
Christian Dolder encourages those who have not yet dared to try this dish to take the plunge. “In Payerne, tripe is generally served in a fondue pot, with a vinaigrette sauce, but there are plenty of other recipes. Tripe is also famous in other regions than Broye. In the Balkans, we even taste it … in cake!”, says the owner of the tripe shop.
Listen to the report at the Dolder tripe:
RadioFr. – Isabelle Taylor
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