Tripes à la mode de Caen

Method

1. 1 Rub the beef tripe with salt and rinse thoroughly until the water runs clear, then blanch for 10 minutes and cut into 4 cm pieces.
2. 2 Arrange beef tripe, pork trotters, carrots, onions, and leeks alternately in an earthenware pot, then pour in apple cider until they are completely covered.
3. 3 Knead the flour with water to form a string, then seal the rim of the lid – the pot must be completely airtight because this dish is simmered for 6 hours without adding water.
4. 4 Bake in the oven at 130 degrees Celsius for 6 hours without opening the lid even once.
5. 5 Break up the seasoning powder, season with pepper and salt, and serve hot with boiled potatoes.

With an appliance

• Pressure cooker 2 hr

  Replace step 4: simmer in a pressure cooker for 1 hour and 20 minutes at high pressure, then release the pressure naturally for 20 minutes. The beef tripe will be tender, equivalent to 6 hours in the oven, but the braising liquid will be less viscous, so simmer for an additional 10 minutes.