Recipe: Larousse Treasury of Country Cooking (Tripes à la mode de Caen)
This version comes to us courtesy of The Larousse Treasury of Country Cooking (thank you to Diane O’Donovan for passing it on). This is a simplified (but delicious) adaptation of the recipe that forgoes the traditional ox feet, cider, and calvados; but thickens the
Recipe: Larousse Treasury of Country Cooking (Tripes à la mode de Caen)
This version comes to us courtesy of The Larousse Treasury of Country Cooking (thank you to Diane O’Donovan for passing it on). This is a simplified (but delicious) adaptation of the recipe that forgoes the traditional ox feet, cider, and calvados; but thickens the
Review: Tripes à la mode de Caen at Le Veau d’Or
Tucked into the cellar of an unassuming building in midtown New York City, Le Veau d’Or has been serving the classics of traditional French haute cuisine since 1937. During its heyday, one could find there the likes of Orson Welles,
Review: Tripes à la mode de Caen at Le Veau d’Or
Tucked into the cellar of an unassuming building in midtown New York City, Le Veau d’Or has been serving the classics of traditional French haute cuisine since 1937. During its heyday, one could find there the likes of Orson Welles,
Demonstration: Tripes à la mode de Caen (Slow Cooker Edition)
This is from an email I recently received: Dear Mr. Docetoni, I would love to cook Tripes à la mode…But the process seems incredibly labor intensive and I can’t imagine cooking anything for 10 hours, especially in my oven. Do
Demonstration: Tripes à la mode de Caen (Slow Cooker Edition)
This is from an email I recently received: Dear Mr. Docetoni, I would love to cook Tripes à la mode…But the process seems incredibly labor intensive and I can’t imagine cooking anything for 10 hours, especially in my oven. Do
Recipe: Patrick Asfaux (Tripes à la mode de Caen)
Another recipe for Tripes à la mode de Caen, this time courtesy of Patrick Asfaux of legendary Paris bistro À Sousceyrac (now closed, but never forgotten). This guy is a real heavyweight and I encourage you to check out his website, which
Recipe: Patrick Asfaux (Tripes à la mode de Caen)
Another recipe for Tripes à la mode de Caen, this time courtesy of Patrick Asfaux of legendary Paris bistro À Sousceyrac (now closed, but never forgotten). This guy is a real heavyweight and I encourage you to check out his website, which
Demonstration: Tripes à la mode de Caen (Saucepan Edition)
Though not as authentic, it is not essential to cook Tripes à la mode de Caen in an earthenware vessel. In fact, excellent results can be achieved using a common kitchen saucepan. For this demonstration I will use a 4-quart stainless
Demonstration: Tripes à la mode de Caen (Saucepan Edition)
Though not as authentic, it is not essential to cook Tripes à la mode de Caen in an earthenware vessel. In fact, excellent results can be achieved using a common kitchen saucepan. For this demonstration I will use a 4-quart stainless
The Secret To A Good Tripes à la mode de Caen?
In this video, Pierre Aubé, of La Tripière d’Or (a Norman gastronomical society dedicated to tripes à la mode de Caen), discusses some of the criteria used when judging a tripes à la mode de Caen competition. Check it out, even if
The Secret To A Good Tripes à la mode de Caen?
In this video, Pierre Aubé, of La Tripière d’Or (a Norman gastronomical society dedicated to tripes à la mode de Caen), discusses some of the criteria used when judging a tripes à la mode de Caen competition. Check it out, even if
Demonstration: Tripes à la mode de Caen
In this entry I will demonstrate the steps I take in preparing Tripes à la mode de Caen. I will not be going much into measurements or details of the recipe, so if you have any questions I encourage you to explore the recipes on this
Demonstration: Tripes à la mode de Caen
In this entry I will demonstrate the steps I take in preparing Tripes à la mode de Caen. I will not be going much into measurements or details of the recipe, so if you have any questions I encourage you to explore the recipes on this
Software: Tripes 101
The four compartments of a cow’s stomach are the rumen, the reticulum, the omasum, and the abomasum. The tripe we eat is the lining from each of these, and each of the four linings has a different texture.
Software: Tripes 101
The four compartments of a cow’s stomach are the rumen, the reticulum, the omasum, and the abomasum. The tripe we eat is the lining from each of these, and each of the four linings has a different texture.
Recipe: Patrick Georgin (Tripes à la mode de Caen)
Chef Patrick Georgin’s video recipe. Interesting that he adds tomatoes to the recipe, similiar to a Trippa alla Fiorentina. Looks good, I’ll have to try it. Chef Georgin has many videos worth checking out and a website which is also good and has lots of
Recipe: Patrick Georgin (Tripes à la mode de Caen)
Chef Patrick Georgin’s video recipe. Interesting that he adds tomatoes to the recipe, similiar to a Trippa alla Fiorentina. Looks good, I’ll have to try it. Chef Georgin has many videos worth checking out and a website which is also good and has lots of
Recipe: Craig Claiborne (Tripes à la mode de Caen)
Chef Claiborne’s recipe uses a high proportion of feet. Also, he uses calf’s feet instead of ox’s. He opts to utilize the flour paste as a sealer for the utensil lid (a method I prefer as well) instead of the traditional flour-paste
Recipe: Craig Claiborne (Tripes à la mode de Caen)
Chef Claiborne’s recipe uses a high proportion of feet. Also, he uses calf’s feet instead of ox’s. He opts to utilize the flour paste as a sealer for the utensil lid (a method I prefer as well) instead of the traditional flour-paste
RUMENATIONS 