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Complex
Published 1903
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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