Tripes à la mode de Caen

Name: Tripes à la mode de Caen
Total time: 480 min
Yield: Serves 8
Cuisine: Normandy
Ingredients: 2 kg (4.4 lb) blanched beef tripe; 1 beef foot; 3 carrots; 3 onions; 4 garlic cloves; 1 bouquet garni (thyme, bay leaf, parsley); 4 cloves; 200 ml (¾ cup) Calvados; 750 ml (3 cups) dry cider; 1 tbsp black peppercorns; Salt, coarse salt

Caen-style tripe slow-cooked in cider

⏱ 480 minServes 8Hard320 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

2 kg (4.4 lb)blanched beef tripe
1beef foot
3carrots
3onions
4 clovesgarlic
1bouquet garnithyme, bay leaf, parsley
4whole cloves
200 ml (¾ cup)Calvados
750 ml (3 cups)dry cider
1 tablespoonblack peppercorns
Saltcoarse salt

2 kg (4.4 lb) blanched beef tripe
1 beef foot
3 carrots
3 onions
4 cloves garlic
1 bouquet garni thyme, bay leaf, parsley
4 whole cloves
200 ml (¾ cup) Calvados
750 ml (3 cups) dry cider
1 tablespoon black peppercorns
Salt coarse salt

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Cast-iron Dutch oven with lid

Oven thermometer

Silicone pastry brush

Rectangular baking dish

Chef’s knife

03 — Method

Rub the tripe with coarse salt and rinse thoroughly.
Cut the tripe into 4 cm (1½ in) strips.
In a cast-iron Dutch oven, make layers: sliced carrots, onions, tripe, beef foot.
Add the garlic, bouquet garni, cloves and peppercorns.
Pour in the cider and Calvados to cover.
Seal the lid with a rope of dough (flour + water).
Cook in the oven at 130 °C (275 °F) for 8 to 10 hours.
Break the dough seal, lift out the beef foot and take the meat off the bone.
Return the meat to the pot and adjust the seasoning.
Serve piping hot with steamed potatoes.