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Tripes à la mode de Caen (Norman Stewed Tripe)

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

Prep: 0 min Cook: 0 min Servings: 12–14 Difficulty: medium

Categories: Dinner

Tags: 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

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ATripes_%C3%A0_la_mode_de_Caen_%28Norman_Stewed_Tripe%29)

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

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ATripes%20%C3%A0%20la%20mode%20de%20Caen%20%28Norman%20Stewed%20Tripe%29&oldid=4525565

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

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.