Category Archives: Recipes

Recipe: Larousse Treasury of Country Cooking (Tripes à la mode de Caen)

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

Recipe: Larousse Treasury of Country Cooking (Tripes à la mode de Caen)

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

Recipe: Patrick Asfaux (Tripes à la mode de Caen)

Another recipe for Tripes à la mode de Caen, this time courtesy of Patrick Asfaux of legendary Paris bistro À Sousceyrac (now closed, but never forgotten). This guy is a real heavyweight and I encourage you to check out his website, which

Recipe: Patrick Asfaux (Tripes à la mode de Caen)

Another recipe for Tripes à la mode de Caen, this time courtesy of Patrick Asfaux of legendary Paris bistro À Sousceyrac (now closed, but never forgotten). This guy is a real heavyweight and I encourage you to check out his website, which

Recipe: Patrick Georgin (Tripes à la mode de Caen)

Chef Patrick Georgin’s video recipe. Interesting that he adds tomatoes to the recipe, similiar to a Trippa alla Fiorentina.  Looks good, I’ll have to try it. Chef Georgin has many videos worth checking out and a website which is also good and has lots of

Recipe: Patrick Georgin (Tripes à la mode de Caen)

Chef Patrick Georgin’s video recipe. Interesting that he adds tomatoes to the recipe, similiar to a Trippa alla Fiorentina.  Looks good, I’ll have to try it. Chef Georgin has many videos worth checking out and a website which is also good and has lots of

Recipe: Craig Claiborne (Tripes à la mode de Caen)

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

Recipe: Craig Claiborne (Tripes à la mode de Caen)

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

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

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

Recipe: Julia Child (Tripes à la mode de Caen)

A video recipe for TALMDC from the ever-charming culinary queen, Julia Child.

Recipe: Julia Child (Tripes à la mode de Caen)

A video recipe for TALMDC from the ever-charming culinary queen, Julia Child.

Recipe: New York Times (Tripes à la mode de Caen)

A kitchen-friendly interpretation from Pierre Franey, best known for his  “60 Minute Gourmet” column in The New York Times. Originally published in The New York Times in 1983, this recipe reduces the cook time to five hours and recommends adding the Calvados just

Recipe: New York Times (Tripes à la mode de Caen)

A kitchen-friendly interpretation from Pierre Franey, best known for his  “60 Minute Gourmet” column in The New York Times. Originally published in The New York Times in 1983, this recipe reduces the cook time to five hours and recommends adding the Calvados just