Cookbook:Tripes à la mode de Caen

Cookbook | Ingredients | Recipes

| French cuisine

Ingredients

• 6 lbs. tripe, cut into 2-inch squares
• 1 calf's foot, boned and cut into pieces
• 2 lbs. marrow bone
• 1 cup apple brandy
• 2 cups dry white wine
• 4 cups beef broth
• 2 cups carrots, diced
• 2 cups onions, chopped
• 3 garlic cloves, pressed or minced
• 10 shallots minced
• 1/2 cup celery leaves
• 1/4 cup parsley, finely chopped
• salt and pepper

Procedure

1. Preheat oven to 300°F
2. Mix all of the ingredients together.
3. Place in a marmite, deep casserole or Dutch oven with a tight fitting lid. Then wrap the casserole completely in foil.
4. Cook for 10- 12 hours. Remove bones before serving.