Tripes à la mode de Caen (tripe recipe from France) |
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Ingredients6 lbs. tripe, cut into 2-inch squares1 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 |
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DirectionsPreheat 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. |
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