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Tripe Caen-style: photo of the dish
Illustrative photo: Yun Huang Yong — CC BY-SA 2.0, Wikimedia Commons
Meat

Tripe Caen-style

Tripe simmered for hours in cider and calvados with a calf's foot: the great Norman specialty.

  • 5 h 30
  • 6 servings
  • Medium
  • Budget-friendly
  • Norman

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

460 kcal per serving

Protein
57.6 g
Carbohydrates
14.1 g
of which sugars
9.8 g
Fat
12.7 g
Fiber
3.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the tripe into 5 cm (2 in) squares.
  2. In a Dutch oven, add the calf's foot, tripe, chopped vegetables, garlic, onions studded with cloves and bouquet garni.
  3. Pour in the cider and calvados, add water to just cover, then season with salt and pepper.
  4. Cover tightly and cook for 5 hr in the oven at 300°F (150°C): it only gets better if you cook it longer.
  5. Remove the foot and bouquet garni, skim off the fat and serve piping hot on warm plates.

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Original Ecomely recipe.