Tripes a la mode de Caen (Baked tripe with Calvados

Name: Tripes a la mode de Caen (Baked tripe with Calvados)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about ½ cups; 1 calf's foot, about one and one-half pounds, cut into two-inch pieces; 2 cups coarsely chopped onions; 2 cups coarsely chopped leeks; 1 cup finely chopped celery; 4 cloves garlic, left whole; 2 bay leaves; 1 teaspoon dried thyme; 2 whole cloves; 6 sprigs parsley; 1 teaspoon crushed peppercorns; 4 whole carrots, trimmed and scraped; 9 cups fresh or canned chicken broth; 2 cups water; 2 cups dry white wine; Salt to taste, if desired; 1/4 cup Calvados

Servings: persons

6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about ½ cups
1 calf's foot, about one and one-half pounds, cut into two-inch pieces
2 cups coarsely chopped onions
2 cups coarsely chopped leeks
1 cup finely chopped celery
4 cloves garlic, left whole
2 bay leaves
1 teaspoon dried thyme
2 whole cloves
6 sprigs parsley
1 teaspoon crushed peppercorns
4 whole carrots, trimmed and scraped
9 cups fresh or canned chicken broth
2 cups water
2 cups dry white wine
Salt to taste, if desired
1/4 cup Calvados

1
Preheat oven to 350 degrees.
2
Put the tripe and calf's foot pieces in a kettle and add cold water to cover.
3
Bring to the boil and cook five minutes.
4
Drain well.
5
Tie the onions, leeks, celery, garlic, bay leaves, thyme, cloves, parsley sprigs and peppercorns in a square of cheesecloth.
6
Bring up the ends of the cloth and tie with string to make a bundle.
7
Put the tripe, calf's foot pieces, carrots, the cheesecloth bundle, eight cups of the chicken broth, two cups of water, the wine and salt in a kettle and bring to the boil.
8
Cover closely and place in the oven.
9
Bake five hours.
10
Skim off and discard most of the fat from the surface of the tripe.
11
Remove and discard the cheesecloth bundle.
12
Remove the carrots and cut them into one-quarter-inch rounds.
13
Add to the tripe.
14
Remove the calf's foot pieces.
15
Cut away the gelatinous skin and discard the bones.
16
Shred the skin and add it to the tripe.
17
Add the remaining one cup of chicken broth.
18
Bring to the boil.
19
Add the Calvados.
20
Return to the boil and serve.

2699

kcal

Calories

137

Fat

Carbs

348

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about ½ cups, 1 calf's foot, about one and one-half pounds, cut into two-inch pieces, 2 cups coarsely chopped onions, 2 cups coarsely chopped leeks, and more.

Yes, Tripes a la mode de Caen (Baked tripe with Calvados) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tripes a la mode de Caen (Baked tripe with Calvados)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions