ReceptnaptárNormandy tripe braised in apple brandy and wine
Tripes à la mode de Caen is the legendary dish of Normandy, traditionally baked for a whole night in apple brandy (calvados) and white wine. The tripe is soft and gelatinous, and the broth rich and deeply aromatic. It is a dish made for festive occasions, and one of the finest French recipes for tripe lovers.
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Ingredients
Method
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- Wash the tripe in cold water, then bring it to the boil in salted water, cook for 10 minutes, drain and rinse, so it has no unpleasant smell.
- Heat the oven to 150 °C (fan 130 °C).
- In the bottom of a large cast iron or earthenware pot with a lid, place the bones, and pile on top the meat, tripe, vegetables, herbs and bay leaves. Season with salt and pepper.
- Pour over the calvados, wine and stock. The liquid should just cover the ingredients. Put the lid on and seal the edges with a dough of flour and water, or with aluminium foil.
- Bake the sealed pot for 10 hours without opening it.
- Take out the bones, skim the fat from the surface of the cooking liquid, taste and adjust the salt, and serve hot with boiled potatoes or fresh bread.
Source: Wikibooks Cookbook – Tripes à la mode de Caen (Norman Stewed Tripe) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Pre-boiling and rinsing the tripe is essential. That way it will not have an unpleasant smell.
- Sealing the pot is the secret of the recipe. The steam stays in, and the meat turns tender and flavourful.
- Take the bones out at the end, but the marrow has gone into the broth, and that is what makes the sauce silky.
Frequently asked questions
Where can I buy tripe?
Ask your butcher for pre-boiled, cleaned tripe. Cleaning raw, uncooked tripe is a much longer process.
What should it be served with?
Boiled potatoes, fresh bread and Norman cider.
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