Preparation: 1h Total time: 3h45
Ingredients (for 8 to 10 people) :
- 2 pig snouts
- 2 pig's ears
- 2 small pork knuckles confit
- 1 large kale or 2 small ones
- 300 g carrots
- 4 turnips
- 1 celery ball
- parsley stems
- 8 cloves pink garlic
- 5 cloves
- 24 peppercorns
- 8 large potatoes
- very little salt
- 1 rancid ham bone
- 40 slices sourdough bread
Preparation:
In an earthenware or cast-iron pot filled with water, place the bone with the spices and vegetables, except for the potatoes, which will be added only one hour after starting; allow to simmer for 2 1/2 hours; at this point, plunge in the 3 confits, snouts, ears and shanks, tied together to form one, and simmer for a further three-quarters of an hour.
In each soup plate, dip 5 taillades with the broth. As a second course, serve the steaming cabbage and potatoes with the boiled confits, freed from their ties.
Tips :
Oulade or oullade is a stew with or without meat, cooked in an oule, a traditional earthenware or cast-iron pot.
Recommended beverage: “le cop de bi”: a red Bergerac.
Oullade in the Gers is often made with a piece of knuckle of ham, sausage or andouille, while in the Tarn it's richly garnished with: pig snouts and ears, veal shank, pieces of ham, goose pieces, kale, various vegetables, ham bones, etc. and slices of bread.