Tripes à la mode de Caen (Norman Stewed Tripe) Recipe
France · Servings: 12–14
French cuisine
Ingredients
- 6 lb tripe, cut into 2-inch squares
- 1 calf's foot, boned and cut into pieces
- 2 lb marrow bone
- 1 cup apple brandy
- 2 cups dry white wine
- 4 cups beef broth
- 2 cups diced carrots
- 2 cups chopped onions
- 3 garlic cloves, pressed or minced
- 10 shallots, minced
- ½ cup celery leaves
- ¼ cup parsley, finely chopped
- Salt
- Pepper
Procedure
- Preheat oven to 300°F.
- Mix all of the ingredients together.
- Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.
- Bake for 10–12 hours. Remove bones before serving.