Calvados Tripe

Name: Calvados Tripe
Cuisine: French
Ingredients: 1 large piece pork skin; 3 onions; 6 cloves; 2 leeks, halved lengthwise, rinsed well and cut into 1-inch/2.5-cm slices; 2 large carrots, peeled, quartered lengthwise, and cut into 2-inch/5-cm pieces; 2 large apples, peeled, cored and sliced; 2 stalks celery, cut into 1-inch/2.5-cm slices; Coarse sea salt and freshly ground black pepper; Coarse sea salt and freshly ground black pepper; 2¼ pounds/1 kg blanched tripe; 2 cloves garlic, germ removed; 2 fresh bay leaves; 2 large sprigs thyme; 1 calf’s foot, prepared; 6 cups/1.5 l dry sparkling alcoholic cider; ¼ cup/60 ml Calvados or brandy; ¼ cup/60 ml Calvados or brandy; ¼ cup chopped flat-leaf parsley

Preparation info

Serves
6

Difficulty
Easy

Appears in

Odd Bits

By Jennifer McLagan

Published 2011

About

This is a wonderful way to prepare tripe, because it cooks while you sleep and you wake up to a wonderful smell of tripe and apples. Of course, if you don’t like the smell of tripe, this may not be the dish for you. This is a version of the French classic dish inspired by Jane Grigson. It is important to cut the tripe initially into pieces no smaller than 3 inches/7.5 cm to prevent it from overcooking—especially in North America where the tripe is precooked longer than in Europe. The tripe

Ingredients

Europe
France
Main course
Gluten-free

Ingredients

Method