Recipe: Le Cordon Bleu (Tripes à la mode de Caen)

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
3 Onions
2 Carrots, channeled and sliced
1 Bouquet garni
¼ oz. Peppercorns
1 clove
3½ oz. Calvados
1½ cups white wine
3 cups Cider
1 qt. Water
Salt and pepper

1. Soak the tripes and veal hoof in cold water overnight. Before cooking, rinse once more under running water.
2. 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.
3. 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
4. Cut the tripe into strips 2”x ½”. Set aside
5. Peel, channel, and slice the carrots to a 1/8” thickness. Peel and cut the onions into slices.
6. 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
7. Deglaze the tripe with Calvados and reduce until dry. Add red wine, reduce by half, and finish with cider.
8. 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.
9. When the tripe is cooked and tender, remove the studded onion and bouquet garni. Reduce the liquid, if necessary. Adjust seasoning.
10. Transfer to a heated serving dish and finish with chopped parsley. Grind pepper onto dish prior to serving.

Tags: beef, caen, calvados, claiborne, cookware, Cordon Bleu, earthenware, france, french cuisine, meat, normandy, offal, recipe, rumen, tripe