2453 Tripes à la Mode de Caen

Preparation info
    • Difficulty

      Complex

Appears in

By Auguste Escoffier

Published 1903

  • About

In the preparation of this culinary speciality of Normandy the very common mistake is often made of using calf’s feet instead of ox feet. This results firstly in the cooking liquid becoming less gelatinous and thus not so thick, and secondly, the calf’s feet being more tender become overcooked long before the tripe has reached the state of being perfectly cooked. As a so-called improvement the use of calf’s feet thus runs contrary to the requirements of this special dish.

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