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Tripes la mode de Caen (tripe recipe from France)


6 lbs. tripe, cut into 2-inch squares
1 calf's foot, boned and cut into pieces
2 lbs. marrow bone
1 cup apple brandy
2 cups dry white wine
4 cups beef broth
2 cups carrots, diced
2 cups onions, chopped
3 garlic cloves, pressed or minced
10 shallotts minced
1/2 cup celery leaves
1/4 cup parsley, finely chopped
salt and pepper


Preheat oven to 300 F. Mix all of the ingredients together. Place in a marmite, deep casserole or Dutch oven with a tight fitting lid, then wrap the casserole completely in foil. Cook for 10-12 hours. Remove bones before serving.