Caen-style tripe

Recipe: Caen-style tripe

Caen-style tripe recipe.Les Tripes j’adore. Tripe à la mode de Caen, this time I present a variant with a raw cider, the last time I made, tripe in white wine. This Caen-style tripe recipe stands out a bit from the other recipe, I added a hint of balsamic vinegar, on the advice of my friend Catherine from Château de Roche. As the other recipe for cooking tripe à la mode de Caen, took place at night and in the oven, I find that the tripe à la mode de Caen baked in the oven are softer. Here is a Caen-style tripe recipe, rather easy to make, ask your butcher for blanched tripe, your Caen-style tripe will be even easier to make.

Recipe ingredients

  • Caen-style tripe recipe for 8 people:
  • 1 kg of tripe
  • 200 g bacon
  • 3 onions
  • 3 carrots
  • 3 cloves of garlic
  • 3 leek whites
  • 3 cloves
  • 1 calf’s foot cut in half,
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 bards of bacon to cover your casserole dish
  • 2 teaspoons of coarse salt
  • Nutmeg powder
  • 1 large pinch of gray pepper
  • 1.2 kg of agate potatoes
  • 1l of raw cider
  • 1 liter of water
  • 5 cl of calvados
  • 20 g butter
  • 1 tablespoon of oil

Instructions

  1. Blanch the tripe in salted boiling water
  2. Cool the pieces of meat under the tap and drain them.
  3. Wipe with absorbent paper and cut them into large strips …
  4. Clean and peel the carrots, cut them into slices.
  5. Slice the leeks.
  6. Peel the onion, prick the 3 cloves.
  7. Peel the shallots and the 3 cloves of garlic.
  8. Heat in a cast iron casserole dish, pour in the oil and let the butter heat up.
  9. Brown the bacon cut into bacon, then the carrots, leeks, onions and garlic.
  10. Add the chopped garlic, thyme, bay leaf, salt and pepper. Add a hint of nutmeg.
  11. Add the tripe and the calf’s foot. Stir well, drizzle with white wine and broth.
  12. Add the calvados.
  13. Pour the cider and top up with water, the tripe should be covered with liquid.
  14. Cover with the bacon bards, cover the casserole dish.
  15. Put in the oven at 150 and let simmer very gently for at least 5 hours, the ideal would be an overnight cooking.
  16. Let your preparation rest a little longer in the oven.
  17. Add the potatoes to the bacon bard and cook for another 2 hours 30 minutes.
  18. Degrease the tripe in the morning.

Preparation time: 40 minutes
Cooking time: 5 hour (s)
Number of people: 8
4 star rating: 1 review

What wine to drink with: Caen-style tripe

My favorite wine for this recipe Sancerre blanc Grape variety: Sauvignon Blanc
Temperature between 08 ° and 10 °

IngredientsBleach themCool them downBring backAdd the meatAdd the veal feetCover with the bardZoom<img src="/wp-content/uploads/2021/09/316599337283408671.jpg" class="aligncenter"

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