Braised Tripe

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Preparation info

  • 12 to 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 large cabbage leaves
  • 4 onions, cut into rings
  • 2 cups sliced carrots
  • 4 whole cloves
  • 2 large bay leaves
  • ½ teaspoon dried thyme
  • tablespoons salt
  • Freshly ground black pepper
  • cups butter
  • pounds tripe, cut into 3-inch squares
  • 2 calf’s feet, split


  1. Preheat oven to moderate (350°F.).

  2. Arrange two cabbage leaves in the bottom of each of two six-quart casseroles.

  3. Arrange the vegetables, seasonings, butter and tripe in layers on top of the cabbage leaves. Put one calf’s foot in the center of each casserole. Cover with the remaining cabbage leaves. Cover with a tight-fitting lid.

  4. Bake for thirty minutes. Lower heat to slow (225°F.). Bake for nine hours. Remove the tripe pieces to another casserole and strain the sauce over them. Reheat to serve.

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