Wayne Gisslen

Tripes à la Mode de Caen

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Preparation info
  • about

    5

    lb
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4

Method

  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 1½-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

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