Tripe à la Mode de Caen

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Tripe, being the lining of the first three stomachs of a ruminant, starts its life as a foul-smelling material that is popular in this green state only with undiscerning canines. Anybody who has cooked green tripe for a pet will know why it must be scraped, bleached and precooked before going into the kitchen. However, the majority of tripe now sold here has been so zealously cleaned and boiled it has no flavour at all.

You can try talking to your butcher, because there is excellent