Tripes à la Mode de Caen


Preparation info

  • Difficulty


  • Yield: About 5 lb ( 2.4 kg ) Portions:


Appears in


U.S. Metric Ingredients
4 lb 8 oz 2.2 kg Beef tripe
2 2 Calf’s feet (see Note)
8 oz 250 g Onion, medium dice
6 oz 185 g Carrot, sliced
6 oz 185 g Leek, sliced
12 12 Peppercorns, lightly crushed
2 2 Bay leaf
12 12 Parsley stems
½ tsp 2 mL Dried thyme
4 4 Whole cloves
2 pt 1 L Dry white wine
1 pt 500 mL White stock
to taste to taste Salt
3 oz 90 mL Calvados (apple brandy)



  1. Trim all fat from the tripe. Put the tripe in a pot of cold water and bring it to a boil. Simmer 5 minutes. Drain and rinse in cold water. Cut the tripe into -in. (4-cm) squares.
  2. Cut the feet into pieces with a meat saw as necessary so they fit into the braising pan.
  3. Combine all the ingredients, except the Calvados, in a braising pan or other heavy pot. Salt lightly. Bring to a boil, cover tightly, and put in an oven at 325°F (160°C). Cook 5 hours or longer, until the tripe is very tender.
  4. Remove the feet and bone them out. Dice the skin and meat and return it to the pot. Discard the bone, fat, and connective tissue.
  5. Stir in the Calvados. Adjust the seasoning. Simmer a few minutes to blend in the flavor of the Calvados.
  6. Serve with boiled potatoes.

Per serving: Calories, 640; Protein, 159 g; Fat, 28 g (40% cal.); Cholesterol, 345 mg; Carbohydrates, 8 g; Fiber, 1 g; Sodium, 200 mg.