Tripe à la mode de Caen
Tripe à la mode de Caen is a traditional dish from Normandy, in northern France — specifically from the city of Caen. It’s a hearty, old-fashioned kind of French comfort food that dates back to at least the Middle Ages.The dish is made primarily from beef or veal tripe (the edible lining of a cow’s stomach), usually the four parts of the stomach, along with ox feet, carrots, onions, leeks, celery, garlic, and bouquet garni (a bundle of herbs). The ingredients are slowly simmered together in a sealed earthenware pot called a tripière—traditionally for many hours, sometimes up to a full day.Here’s what makes it special:The slow cooking turns the tripe incredibly tender.The ox feet provide natural gelatin, thickening the broth to a silky texture.Apple cider or Calvados (apple brandy from the region) is sometimes added for depth and a touch of sweetness.The result is a rich, savory stew with deep aromas typical of Norman cuisine. It’s often served with boiled potatoes and a glass of dry cider.
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Ingredients
- 1.5 kg beef tripe about 3¼ lb, , cleaned and cut into large strips
- 1 beef trotter or calf’s foot , cut into pieces
- 2 large carrots peeled and sliced
- 2 large onions peeled and sliced
- 1 leek white part only, sliced
- 2 cloves garlic peeled and crushed
- 1 bouquet garni (parsley, thyme, bay leaf, celery)
- 250 ml dry apple cider (1 cup), (Normandy-style)
- 2 tbsp apple brandy (Calvados, optional but excellent)
- 500 ml beef stock about 2 cups, or veal stock, or water to cover
- Salt and freshly ground black pepper
- few whole black peppercorns
- Butter or a little duck fat for greasing
Instructions
- Rinse the tripe thoroughly under cold water. If it’s not pre-cooked, blanch it in boiling water for 10–15 minutes, then drain.
- Grease the inside of a heavy, ovenproof pot (a Dutch oven or earthenware tripière if you have one). Line the bottom with pieces of calf’s foot.
- Layer tripe pieces over the foot. Scatter the carrots, onions, and leek over the tripe, followed by the garlic, bouquet garni, and peppercorns. Season lightly with salt and pepper.
- Pour in the cider and Calvados. Add enough stock or water to just cover the contents.
- Cover with a tight-fitting lid. (Traditionally, the lid is sealed with a simple flour-and-water dough to make it airtight; you can do that for fun!)
- Transfer to a low oven at 120°C / 250°F and cook gently for about 5 to 6 hours, until the tripe is very tender and the broth rich and fragrant.
- Remove the bouquet garni and any bones from the calf’s foot. Taste and adjust seasoning. Serve hot in deep bowls with boiled or steamed potatoes and plenty of crusty bread.
Enjoy it with chilled dry Normandy cider — it balances the richness perfectly.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 133kcal (7%)Carbohydrates: 25g (8%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 0.1g (1%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 289mg (13%)Potassium: 622mg (18%)Fiber: 4g (17%)Sugar: 13g (14%)Vitamin A: 6670IU (133%)Vitamin C: 13mg (16%)Calcium: 130mg (13%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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