Tripes à la mode de Caen

Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France. In its original form this dish consisted of all four chambers of a beef cattle's stomach, part of the large intestine (this was outlawed in France in 1996), plus the hooves and bones, cut up and placed on a bed of carrots, onions, leeks, garlic, cloves, peppercorns, a bouquet garni, a bottle of cider and a glass of calvados in a tripière (a special earthenware pot for cooking tripe). Some sources include a large quantity of blanched beef fat. This was covered and hermetically sealed with dough and simmered in the oven for fifteen hours. The hooves, bones and bouquet garni are removed before serving with a sprinkling of some more cider. Although this dish is prepared in Normandy throughout the year, locals believe that the dish is best in Autumn when the apple trees are bearing.

Description: Wikipedia — Tripes à la mode de Caen, CC BY-SA 4.0