Tripes à la Mode de Caen

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Preparation info

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

    8

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 lb<

Method

Procedure

  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<