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Recipe Caen Tripe


Caen Tripe

Recipe yeld 12 servings

Ingredients

700 G Calf's Feet
3000 G Tripe
700 G Oxtail
6 Onions
6 Cloves
6 Bay Leaves
2 Cloves Garlic
1 Bouquet Garni (leek, Parsley)
200 Cl Cider
200 Cl Beef Broth
250 G Butter
450 G Carrots
1 Plant Celery
4 Sprigs Thyme
300 G Chopped Tomatoes
270 G Tomato Paste
Rooms
Black Pepper
4 Cl Calvados
3 Potatoes

Amount Per Serving Calories: 823


Method

Cut in half along the length of the calf's feet, cook for 5 minutes in a pot with boiling water, then put them side by side in a saucepan.
Blanch in boiling water also tripe, cut into small pieces and place in saucepan, add the oxtail pieces, onions, each of which have added a clove and a bay leaf and garlic cloves and bouquet garni wrapped in cloth.
Pour the cider into the vessel and the beef broth and sprinkle with butter in flakes.
Close the pan with a sheet of foil, on which also put the lid, and cook in preheated oven (130 degrees) for 5 hours.
After this time, open the pan and add the carrots and celery preparations reduced to pieces, the thyme, the pulp and tomato paste.
Push in the casserole and cook in the oven for another 3 hours, after which salt, add the Calvados and cook in a covered container: it will take even 1-2 hours.
20 minutes before the end, sprinkle with freshly ground preparation plenty of pepper and add the potatoes, peeled and cut in half.
When the tripe ready, remove from pan most of the cooking, do it in a separate pan, reduce, then pour over the tripe and serve.
If you prefer, you can replace the potatoes with a good polenta or white rice.
Wanting to follow the French tradition, you can cook the tripe in the typical clay dish: imburratela thoroughly, put all the ingredients at once, close it tightly with a mixture of flour and water and cook in the oven

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