Photograph of the finished Tripes à la mode de Caen

France · Sách bò om rượu táo kiểu Caen

Tripes à la mode de Caen

7 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef omasum tripe Beef omasum tripe 1.9 lb
  • Photograph of Cider Cider 3 ⅓ cups
  • Photograph of Pork trotter Pork trotter 11.3 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of Leek Leek 7.1 oz
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Thyme Thyme 0.3 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Flour Flour 2.8 oz

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.

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