Tripe Stew – Tripes a La Mode De Caen

Using a sharp kitchen knife, cut the tripe pieces into 4 cm squares. Rinse in a shallow baking bowl under a low running cold water faucet until water remains clear. Drain thoroughly in a colander or large strainer. Meanwhile, blanch the calves’ feet (or calves’ bones and bacon rind) in a large soup kettle or saucepan by covering them with cold water, bringing the water to a bubble over high heat, and letting it do so for 2 min. Then drain the feet in a colander and wash them in cold water.

Preheat the oven to 120 °C. Place the carrots, leeks, onions and the bouguet garni on the bottom of a heavy, 6-8 liter, ovenproof Reindl with a tight-fitting lid. Place the tripe on top and salt it. Put the calf’s feet (or calf’s bones and bacon rind) on top. Pour the tart apple or white wine, the clear soup and the Calvados. (Note that the cider must not be sweet. Sweetened apple juice or cider cannot be used). If necessary, add more water or clear soup to cover all ingredients. Place the slices of beef fat loosely on the surface. Tie the Reindl with a double layer of aluminum foil, which is pulled down over the sides and tied. Cover and heat on the stove top until boiling point.

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