France
Tripes à la mode de Caen (Norman Stewed Tripe)
Serves 12 · 25 minutes
Sign in to save Tripes à la mode de Caen (Norman Stewed Tripe) to your Favorites.
Sign inAllergens named in the ingredients: Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
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
Method
- Preheat oven to 300°F.
- Mix all of the ingredients together.
- Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.
- Bake for 10–12 hours. Remove bones before serving.