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Stewed Tripe A La Mode De Caen

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Tripe
  2. Brandy
  3. 8 oz. of streaky bacon
  4. 2 lbs. of white
  5. 3 onions
  6. 3 cloves
  7. 2 quarts of broth
  8. Cut
  9. Pepper
  10. 3 pinches of salt

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take 2 lbs.
  2. of white and well-cleansed tripe ;
  3. cut it into 3-inch squares ;
  4. blanch five minutes ;
  5. and drain in a colander ;
  6. Take 8 oz.
  7. of streaky bacon, and, after taking off the rind, cut it into pieces 1 inch thick ;
  8. Bone a calf’s foot ;
  9. cut it into six pieces ;
  10. and blanch with the rind of bacon ;
  11. Put the tripe, calf’s foot, and bacon, well mixed together, in a 4-quart stock-pot, with : 2 quarts of broth, 3 pinches of salt, 3 onions, say 10 oz., 4 small pinches of pepper, 1 double faggot, 1 gifi of brandy;
  12. 3 cloves, Cover the pot close ;
  13. when it has boiled, let it simmer very gently three hours ;
  14. when ready to serve, take out the onions and faggot, and skim off the fat ;
  15. Pour into a deep dish ;
  16. and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Chef's knife
  • Slotted spoon
  • Colander