Tripe a la mode de caen

8 servings

Ingredients

Quantity Ingredient
3 pounds Fresh tripe
1 Calve's foot; split
2 pounds Onions; sliced
¼ pounds Beef suet
1 Onion; stuck with
3 Cloves
1 Bay leaf
1 Bouquet Garni*
¼ cup Calvados*
Cider; or water, to cover

Directions

*Bouquet Garni: Tie in a bunch 3 sprigs each parsley and chervil with 2 sprigs fresh thyme. *Calvados is a French apple brandy. You may substitute regular brandy and use cider instead of water.

Read about tripe. Trim, wash, soak, blanch, wash again, drain and cut into 1½" pieces. Wash and blanche a calve's foot. Peel and slice the onions. Dice the suet.

Line the bottom of a casserole with a layer of onions, then a layer of tripe and a sprinkling of suet. Continue to build layers and top with the calve's foot and clove studded onion, a bay leaf and the bouquet garni. Pour over this the Calvados or brandy and enough water or cider to cover.

Bring just to a boil. Seal the casserole with a strip of pie pastry dough and bake in a preheated 250 oven for 12 hours. When ready to serve break the seal, remove the bouquet garni, bay leaf and whole onion. Degrease the sauce and pick the meat from the calve's foot.

Return the meat to the casserole to heat through and serve in preheated individual small casseroles with boiled parsley potatoes.

From the Joy of Cooking.

The New York Times Cook Book suggests the following variations: use 4 calve's feet, add carrots, leeks and celery, lots of coarse freshly ground black pepper and ½ cup Calvados.

Posted by Jim Weller.

Submitted By JIM WELLER On 11-28-95

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