Tripe à la Mode Angoulême

This is a more traditional tripe recipe - white tripe cooked with white wine, garlic, shallots, and other vegetables, and a calf’s foot. (You should easily be able to obtain a calf’s foot in any of the Muslim Halal butchers in your area.) It is slow-cooked in an earthenware pot, although you can, of course, cook it in a heavy casserole dish. The recipe I’ve given takes 12 hours’ cooking. You can speed this up, but I recommend that you don’t - at least once, try it as it is meant to be cooked. It is totally delicious.


  • 3 pieces of fresh pork rind
  • 1 large carrot, sliced
  • 1 large onion, studded with 2 cloves
  • A bouquet garni
  • 20 shallots, chopped
  • 5-6 cloves of garlic, chopped
  • Salt and freshly ground pepper
  • 2-2½ lb tripe, cut into 2-in squares
  • 1 calf’s foot, large bone removed, split, blanched, and cut into pieces
  • 2 cups white wine
  • 2 cups stock
  • All-purpose flour
  • Oil
  • Toast, to serve


Place the pork rind on the bottom of an earthenware casserole with a tightly fitting lid. On top of the rind, put the carrot, onion, bouquet garni, shallots, and garlic, and season with salt and pepper. Add the chopped tripe and the calf’s foot. Pour in the white wine and enough stock to cover the mixture.

Make a paste with flour, water, and a few drops of oil, and use it to seal the lid on the casserole. Bake in a preheated oven at 250°F for at least 12 hours.

Strain the sauce into a small pan and reduce it over a high heat. Remove the carrot, onion, and bouquet garni from the cooked tripe. Arrange triangles of toast in a serving dish, enough to cover the bottom. Return the reduced sauce to the tripe and pour the mixture over the toast.