Tripes à la mode de Caen — Caen, France
Caen, France
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Caen has given its name to tripe and defends it with a guild and an annual competition, the Tripière d'Or. The recipe calls for the four parts of the beef stomach — rumen, reticulum, omasum, abomasum — and a beef or calf's foot for gelatinous body, carrots, onions, a bouquet garni, cider and a dash of Calvados. Everything cooks in a tripière, a round-bellied earthenware pot with a sealed lid, for ten to twelve hours in a very low oven.
The result is an amber, gelatinous sauce, and meltingly tender tripe. It is served piping hot, in warmed plates, with steamed potatoes and cider.
Preparation
- 01
Cut the tripe into 5 cm squares. Line the tripière with rounds of carrot and onion, then add the calf's foot, the tripe, the leeks, the bouquet garni and the cloves.
- 02
Season with salt and pepper, pour in the cider and Calvados, and top up with water to just cover.
- 03
Seal the lid with a rope of flour-and-water paste. Cook for 10 hours at 130°C (265°F).
- 04
Open, remove the bouquet garni and the bones from the foot, and skim the fat off the surface. Serve piping hot with steamed potatoes.
Where this version sits
A single, final coordinate: Caen, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Yun Huang Yong — CC BY-SA 2.0
