Software: Tripes 101

The four compartments of a cow’s stomach are the rumen, the reticulum, the omasum, and the abomasum. The tripe we eat is the lining from each of these, and each of the four linings has a different texture.

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Software: Tripes 101

The four compartments of a cow’s stomach are the rumen, the reticulum, the omasum, and the abomasum. The tripe we eat is the lining from each of these, and each of the four linings has a different texture.

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

Elizabeth David on Tripes à la mode de Caen

Here is a fine excerpt about tripes à la mode de Caen from food writer Elizabeth David’s Fench Provincial Cooking. She does not include a recipe for the dish in the book (I don’t think she cares much for our beloved tripes), but she gives a good description of

Elizabeth David on Tripes à la mode de Caen

Here is a fine excerpt about tripes à la mode de Caen from food writer Elizabeth David’s Fench Provincial Cooking. She does not include a recipe for the dish in the book (I don’t think she cares much for our beloved tripes), but she gives a good description of

Hardware: The Tripière

You know you are dealing with a serious dish when there is a cooking utensil dedicated solely to its preparation. Think of the omelette pan, the crêpe pan, the tajine, or the tourtière; used for foods whose preparation demand respect and

Hardware: The Tripière

You know you are dealing with a serious dish when there is a cooking utensil dedicated solely to its preparation. Think of the omelette pan, the crêpe pan, the tajine, or the tourtière; used for foods whose preparation demand respect and

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.