French · openly licensed

Tripes à la mode de Caen (Norman Stewed Tripe)

Name: Tripes à la mode de Caen (Norman Stewed Tripe)
Yield: 12–14
Cuisine: French
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

A reusable open-source recipe from the Wikibooks Cookbook.

25 minutes12–14Level 2

Gather first

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

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Make it

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.