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 steel saucepan. When cooking this at home, be sure to use a saucepan with a metal handle, as it will be in the oven for an extended period of time and plastic handles will melt. (Like in my other demonstration, I will not be going into the details and measurements of the recipe. So I encourage you to explore the recipe section of this site.)
Once again I make my way down to the Chinese supermarket and find a bounty of beautiful tripe.
I will be making a smaller portion this time; just for two servings. So I picked up 4 lbs. worth of omasum and honeycomb. Look at this stuff, absolutely gorgeous:
The tripe and feet are boiled; the tripe cut; the pouch prepared; the calvados and wine measured. We are ready to assemble.
The pouch and feet are placed in the bottom of the saucepan and the rest is filled with the tripes, onions, and carrots. Pour in the liquids.
Again, the suete eludes me! I checked to the Chinese supermarket and visited two butchers, but no dice. I used a saucer as a substitute. This should keep the tripes weighed down, and keep the top layer of tripes from browning.
Finally, the flour paste goes on to keep the lid sealed. I bring the contents to a simmer over the stove, and then it’s au revoir in the oven for 10 hours….
Wow! My kitchen smells amazing! Let’s see what we have.
Almost done, I promise. Strain the broth out with a strainer; discard the pouch, separate the tripes, feet, and carrots. Skim the fat off the broth. Take the ox feet and separate the flesh from the bones. Discard the bones and chop the feet.
Cut up the carrots in to 1/4 inch wedges. In a clean saucepan combine the tripes, feet, carrots, and just enough broth to cover everything. Bring to a boil and serve very hot.
Voilà! Look at that! Ha! Who needs an earthenware pot?! Not you! Enjoy!
Demonstration: Tripes à la mode de Caen (Saucepan Edition)
By Guy Docetoni