Tripes à la Mode de Caen

The reputation of Normandy tripe is probably due as much to the excellence of the local cattle as to the method of cooking, which is really very simple. The tripe is baked with onions, carrots and calf’s feet, with cider and calvados giving the ‘Norman flavour’. When the tripe is tender, the cooking liquid should be glossy and concentrated, so that when it is cold it sets to a stiff aspic. Most French charcuteries sell it in wedges. Tripe used to be the standard pick-me-up at the end of mar