Tripes à la mode de Caen
(tripe recipe from France)
Ingredients
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.
Directions
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.
