Tripes à la mode de Caen (Norman Stewed Tripe)
Source and licence
"Tripes à la mode de Caen (Norman Stewed Tripe)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Tripes_%C3%A0_la_mode_de_Caen_(Norman_Stewed_Tripe), revision 4525565), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Tripes_%C3%A0_la_mode_de_Caen_(Norman_Stewed_Tripe)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525565
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 6 lb tripe, cut into 2-inch squares
- 1 calf's foot, boned and cut into pieces
- 2 lb marrow bone
- 1 cup apple brandy
- 2 cups dry white wine
- 4 cups beef broth
- 2 cups diced carrots
- 2 cups chopped onions
- 3 garlic cloves, pressed or minced
- 10 shallots, minced
- ½ cup celery leaves
- ¼ cup parsley, finely chopped
- Salt
- Pepper
Method
- Preheat oven to 300°F.
- Mix all of the ingredients together.
- Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.
- Bake for 10–12 hours. Remove bones before serving.