Tripe a la Mode de Caen

Gras-Double a la Mode de Caen

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Pounds of Tripe
  • 3 Onions
  • 3 Carrots
  • A Dozen Each Whole Bay Leaves, Cloves and Allspice
  • 3 Cloves of Garlic (Whole)
  • An Ounce of Thyme (Whole)
  • 2 Dozen Pieces of Bacon, 2 Inches Square
  • ½ Bottle of White Wine
  • A Cupful of Broth, or Water
  • Salt, Cayenne and Chili Pepper to Taste


Take three pounds of tripe. Cut the Tripe into pieces of about two inches square. Slice three onions and three large carrots very fine. Take one dozen whole bay leaves, one ounce of thyme, whole; one dozen whole cloves, and the same number of allspice, three whole cloves of garlic, two dozen pieces of very thin bacon cut into pieces of two inch squares. Have ready a two gallon earthen jar that can stand baking in an oven. Put in the bottom of the jar a thin layer of butter. Place on top a thin layer of bacon, then a thin layer of onions, carrots, bay leaves, thyme, spices, garlic, dividing into two equal portions the whole amount. Sprinkle over the whole salt, Cayenne and Chili pepper. On top of this lay one-half of the Tripe. Over the Tripe place a layer of bacon; then vegetables, seasonings, etc. Over this place another layer of Tripe, and remnants of thyme, bay leaf, vegetables, bacon, etc., as below, this being the last layer. Pour over all a half bottle of White Wine and one cup of broth or water. Cover the jar closely with a layer of Pie Paste (Pate Brisee), set in a very moderate oven, and let it cook slowly for at least five hours of constant, steady cooking. This is a very recherche, old-fashioned Creole dish, and very excellent. Some add to the Tripe a small quantity of calf’s head or feet. In making this dish, you will need little else for dinner besides a soup or gumbo.