Tripes a la Mode de Caen

Yield: approx. 5 lb (2.4 kg) Portions: 8 Portion size: 10 oz (300g)

U.S.

Metric

Ingredients

4 lb 8 oz

2.2 kg

Beef tripe

1.

2

2

Calf's feet (see note)

8 oz

250 g

Onion, medium dice

6 oz

185 g

Carrots, sliced

6 oz

185 g

Leek, sliced

2.

Sachet:

12

12

Peppercorns, lightly crushed

3.

2

2

Bay leaf

12

12

Parsley stems

12 tsp

2 mL

Dried thyme

4.

4

4

Whole cloves

2 pt

1 L

Dry white wine

1 pt

500 mL

White stock

5.

to taste

to taste

Salt

3 oz

90 mL

Calvados (apple brandy)

6.

Per serving:

Serve with boiled potatoes.

Calories, 640; Protein, 159 g; Fat, 28 g (40% cal.); Cholesterol, 345 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.

Procedure

Trim all fat from the tripe. Put the tripe in a pot of cold water and bring it to a boil. Simmer 5 minutes. Drain and rinse in cold water. Cut the tripe into 1 VS-in. (4-cm) squares.

Cut the feet into pieces with a meat saw as necessary so that they fit into the braising pan.

Combine all the ingredients, except the Calvados, in a braising pan or other heavy pot. Salt lightly. Bring to a boil, cover tightly, and put in an oven at 325°F (160°C). Cook 5 hours or longer, until the tripe is very tender. Remove the feet and bone them out. Dice the skin and meat and return it to the pot. Discard the bone, fat, and connective tissue.

Stir in the Calvados. Adjust the seasoning. Simmer a few minutes to blend in the flavor of the Calvados.

Serve with boiled potatoes.

Calories, 640; Protein, 159 g; Fat, 28 g (40% cal.); Cholesterol, 345 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.

Note: If calf's feet are not available, substitute twice the number of pig's feet. Do not omit, or the tripe stew will not have enough gelatin to give it the proper texture.

This dish is from the Normandy region of France, famed for, among other things, its apples. The traditional recipe calls for hard cider, but white wine is an acceptable substitute.

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