From the renowned Parisian cooking school, and culinary arts and hospitality institute, we have this rendering of the Tripes à la mode de Caen recipe. You will notice several differences in this recipe from the others on this site: The tripe is cut into strips instead of squares; there is the deglazing and reducing process; and the dish is simmered on the stove instead of the traditional 10-hour baking. Quel délice! More tripes a la mode recipes here.
2¼ lbs. Veal tripe
½ Veal Hoof
3½ oz. Butter
2 Carrots, channeled and sliced
1 Bouquet garni
¼ oz. Peppercorns
3½ oz. Calvados
1½ cups white wine
3 cups Cider
1 qt. Water
Salt and pepper
- Soak the tripes and veal hoof in cold water overnight. Before cooking, rinse once more under running water.
- Place the hoof and the tripe in a medium stock pot and fill with water until covered. Add salt and bring to a boil over high heat. When the water has reached the boiling point, lower the heat and allow to branch for 10 minutes. While blanching, remove impurities by skimming the surface.
- Remove the tripe and hoof to a recipient. Run cold water over the tripe to cool it down to remove and remaining impurities before the cooking process
- Cut the tripe into strips 2”x ½”. Set aside
- Peel, channel, and slice the carrots to a 1/8” thickness. Peel and cut the onions into slices.
- Melt the butter in a cocotte over medium heat, add the vegetables, and sweat without coloring. Add the tripe to the cocotte. Season with salt and pepper
- Deglaze the tripe with Calvados and reduce until dry. Add red wine, reduce by half, and finish with cider.
- Add the bouquet garni, black peppercorns, and the studded onion to the cocotte and bring to a boil. Skim the surface, cover, and gently simmer for 4 to 5 hours. If the liquid evaporated too quickly, reduce heat and add water.
- When the tripe is cooked and tender, remove the studded onion and bouquet garni. Reduce the liquid, if necessary. Adjust seasoning.
- Transfer to a heated serving dish and finish with chopped parsley. Grind pepper onto dish prior to serving.