This version comes to us courtesy of The Larousse Treasury of Country Cooking (thank you to Diane O’Donovan for passing it on). This is a simplified (but delicious) adaptation of the recipe that forgoes the traditional ox feet, cider, and calvados; but thickens the liquids with butter (similar to the preparation for tripes a la Ferté-Macé). More Tripes à la mode de Caen recipes here.
Tripes à la mode de Caen
Larousse Treasury of Country Cooking
1 kg tripe
1 onion stuck with 4 cloves
Bouquet garni (bay leaf, marjoram, peppercorns)
2 carrots, quartered; salt; freshly ground pepper
40 gr. butter
3 onions, sliced
6 tablespoons of olive oil
3 tablespoons of vinegar; chopped fresh parsley
1. Wash tripe and blanch in boiling water for two minutes. Refresh under cold water and repeat process. Drain.
2. Put tripe in a saucepan. Cover generously with cold water. Add the onion stuck with cloves, bouquet garni, carrots, salt and pepper. Cover and simmer until tender, about 2 hours.
3. Drain the tripe and pat dry. Cut into strips. Reserve.
4. Heat the butter in a frying pan, add the onions and cook over low heat for 20 minutes. Do not brown.
5. In another pan heat the oil and sauté the tripe until golden, about 10 minutes.
6. Add the sautéed onions to the tripe. Pour in the vinegar and heat through. Transfer to a heated platter and garnish with fresh chopped parsley.
Most tripe sold in the US, Britain and France has been cleaned, blanched and partly cooked. Additional cooking needed to make the tripe tender may vary from 1 to 4 hours. Always check with the butcher how much longer it needs to be cooked. If the tripe has not been precooked, it will have to simmer 10-12 hours.