A kitchen-friendly interpretation from Pierre Franey, best known for his “60 Minute Gourmet” column in The New York Times.
Originally published in The New York Times in 1983, this recipe reduces the cook time to five hours and recommends adding the Calvados just before serving.
6 pounds fresh beef tripe, trimmed of all fat and cut into two-inch squares, about 12 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. Bring to the boil and cook five minutes. Drain well.
3. Tie the onions, leeks, celery, garlic, bay leaves, thyme, cloves, parsley sprigs and peppercorns in a square of cheesecloth. Bring up the ends of the cloth and tie with string to make a bundle.
4. 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. Cover closely and place in the oven. Bake five hours.
5. Skim off and discard most of the fat from the surface of the tripe. Remove and discard the cheesecloth bundle.
6. Remove the carrots and cut them into one-quarter-inch rounds. Add to the tripe.
7. Remove the calf’s foot pieces. Cut away the gelatinous skin and discard the bones. Shred the skin and add it to the tripe. Add the remaining one cup of chicken broth. Bring to the boil. Add the Calvados. Return to the boil and serve.