Caen-style tripe Ingredients: 2- carrots- 2- onions- 1- ham (optional)- 6- cloves thyme parsley allspice pepper salt- 2 kg of- tripe (double fat, veal strawberries)- 2- veal trotters- 50 cl of white wine bay rind.
Utensils: 1 casserole dish - 1 lid - 1 oven - 1 kitchen scale -
Total time:
5h10
Preparation:
40 min -
Cooking:
4h30
Phase 1
Rinse and carefully clean the tripe and calf's feet. Scald them. Scrape them.
Phase 2
Then put them to disgorge for several hours in water fslightly vinegary.
Phase 3
Blanch them in boiling salted water. Cut them into pieces.
Phase 4
Put all these pieces in a large earthenware or cast iron casserole dish. Add the carrots and onions cut into slices, the ham bone, the scraps and trimmings, the bouquet garni, the cloves, the salt and pepper, the four spices.
Phase 5
Cover everything with white wine and water. Close the lid tightly by luting it (luter: close the lid by carefully encircling all the edges of it with a paste made of flour and water which will serve as a seal).
Phase 6
Cook in the oven (thermostat 6/180°C) for at least 4 hours 30 minutes.
Phase 7
To serve the tripe, remove the bones from the calf's feet and the ham as well as the bouquet garni and the cloves.
Phase 8
You can add a glass of Calvados digestive with the wine and water.
Utensils: 1 casserole dish - 1 lid - 1 oven - 1 kitchen scale -
Total time:
5h10
Preparation:
40 min -
Cooking:
4h30
Phase 1
Rinse and carefully clean the tripe and calf's feet. Scald them. Scrape them.
Phase 2
Then put them to disgorge for several hours in water fslightly vinegary.
Phase 3
Blanch them in boiling salted water. Cut them into pieces.
Phase 4
Put all these pieces in a large earthenware or cast iron casserole dish. Add the carrots and onions cut into slices, the ham bone, the scraps and trimmings, the bouquet garni, the cloves, the salt and pepper, the four spices.
Phase 5
Cover everything with white wine and water. Close the lid tightly by luting it (luter: close the lid by carefully encircling all the edges of it with a paste made of flour and water which will serve as a seal).
Phase 6
Cook in the oven (thermostat 6/180°C) for at least 4 hours 30 minutes.
Phase 7
To serve the tripe, remove the bones from the calf's feet and the ham as well as the bouquet garni and the cloves.
Phase 8
You can add a glass of Calvados digestive with the wine and water.