Tripe with Pig’s Trotters & Calvados

Name: Tripe with Pig’s Trotters & Calvados
Yield: Serves 6
Cuisine: Australian
Ingredients: 250 ml dry white wine; 50 ml olive oil and 50 g unsalted butter; 600 g brown onions, peeled and thinly sliced; 3 cloves garlic, roughly chopped; 200 g carrots, peeled and cut into 1cm dice; a large bouquet garni of thyme, parsley stalks, 4 strips of lemon zest and 3 bay leaves; 60 ml or more Calvados; 1.8-2 kg honeycomb tripe, cut into strips 1cm wide and 10cm long; salt and freshly ground black pepper; 2 litres veal or beef stock; 250 g eschalots, peeled and finely chopped; 3 pig’s trotters, split in half by the butcher

Preparation info

Serves
6

Difficulty
Complex

Appears in

French

By Damien Pignolet

Published 2005

About

This old-fashioned tripe dish braised with gelatinous pig’s trotters produces a luscious sauce. A purée of eschalots cooked in white wine gives an acidic contrast and the finishing touch of Calvados balances the flavours. Serve with plain boiled potatoes or a purée of celeriac and potatoes finished with a touch of ground star anise.

Ingredients

1.8-2 kg honeycomb tripe, cut into strips 1cm wide and 10cm long
2 litres veal or beef stock

Europe
Oceania
France
Australia
Main course
Mediterranean
Gluten-free

Method

In large pan or stockpot, cover the tripe with the stock, add the trotters and bring to the boil. Skim well and simmer for about 2 hours, by which time the tripe should be soft and the trotters quite tender. Remove the trotters and pull off the meat, discarding the bones. Return the meat to the pan.
Heat the oil and butter in a separate pan, add the onions and