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Tripes à la mode de Caen (Norman Stewed Tripe)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | French cuisine

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schedulePrep 0 min local_fire_departmentCook 0 min groups12–14 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4525565

License: CC BY-SA 4.0 · Wikibooks contributors

#braised #easy #french #recipes for casserole #recipes using beef #recipes using beef broth and stock #recipes using brandy #recipes using carrot #recipes using celery #recipes using wine
Dinner

Ingredients

Scale
  • 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

Directions

  1. Preheat oven to 300°F.
  2. Mix all of the ingredients together.
  3. Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.
  4. Bake for 10–12 hours. Remove bones before serving.

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