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 lid on top of the beef suet.
4 pounds honeycomb tripe
4 calf’s feet
2 large carrots, scraped
1 onion, peeled
1 celery stalk
2 large leeks, split and washed well
Bouquet garni (10 peppercorns, 1 garlic clove, 2 parsley sprigs, tied in cheesecloth bag)
Salt and freshly ground pepper to taste
2 large thin slices beef fat (obtained from the butcher)
Thick paste made from flour and water
½ cup aged Calvados
1. Heat the oven to 300 °F.
2. Wash the tripe carefully in several changes of cold water. Drain and slice the tripe into pieces 2 inches square.
3. In two separate kettles, cover the tripe with cold water and the calf’s feet with cold water. Bring each to a boil. Immediately add 2 cups of cold water to each kettle to stop the cooking. Drain.
4. Line a large earthenware casserole or tripe pot with the blanched calf’s feet and cover with tripe. Add the carrots, onion, celery, leeks, and bouquet garni. Sprinkle with salt and pepper. Cover with cold water and top with the beef fat. The lid of the casserole or pot should have a small hole to permit escape of steam.
5. Cover the pot with the lid and prepare a thick paste with flour and water. Seal the cover with the paste. Bring to boiling point on top of stove, then place in oven. Bake for 12 hours.
6. Break and discard the pastry seal. Uncover and discard the vegetables and bouquet garni. Transfer tripe to a serving casserole and add the meat from the calf’s feet, discarding the bones. Skim the fat from the liquid and season with salt and pepper. Add the Calvados and strain the liquid through a double thickness of cheesecloth over the tripe. Serve piping hot with boiled potatoes on the side.