[Sca-cooks] Tripe Recipe (requested) LONG!

[Laura C. Minnick]

This is work avoidance and I know it. But you still owe me, Drakey! ;-D


Tripes a la Mode de Caen
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to serve 8-10

5 lbs ready-to-cook tripe

4 ready-to-cook calf's feet, split in half and boned, or 2 sawed veal
knuckles and an 8x3 inch piece of fresh or salt pork rind

3 onions, peeled and cut in half

3 carrots, peeled and cut in chunks

4 leeks, whites plus two inches of greens, split, or substitutes 2 more
onions, cut in half

*Bouquet Garni* made of 6 parsley springs, 2 bay leaves, 5 peeled garlic
cloves, 1 teaspoon dried thyme and 15 peppercorns, tied together in
washed cheesecloth

1 1/2 tablespoons salt

3 cups dry white wine

3 cups chicken stock, fresh or canned

1 1/2 cups Calvados or applejack

1/2 pound beef fat, sliced in 1/8" inch sheets

2 tablespoons finely chopped fresh parsley
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The instructions:

With a sharp knife, cut the sheets of tripe into 1 1/2 inch squares.
Wash them in a large bowl set under a slow trickle of cold tap water
into the water in the bowl is clear. Drain thoroughly in a colander or
large sieve. Meanwhile, blanch the calf's feet (or veal knuckles and
pork rind) in a large saucepan or soupkettle by covering them with cold
water, bringing the water to a boil over high heat and cooking them
briskly for 2 minutes. Drain the feet in a colander and rinse thoroughly
in cold water.

Preheat the oven to 250.F. Spread the onions, carrots, leeks, and
bouquet garni in the bottom of a heavy flameproof 6-8 quart casserole
that has a tight cover. Lay the tripe over them and salt it. Place the
calf's feet (or veal knuckles and pork rind) on top and pour in the
wine, stock, and Calvados (Unsweet cider, instead of wine, is
traditional in Caen. If your liquor store has it, you may substitute
imported dry hard cider- not apple juice or sweetened cider- for the
wine). Add more stock or water if necessary to cover the ingredients.
Drape the sheets of beef fat loosely over the top. Seal the casserole
with a double layer of aluminium foil folded down over the sides and
tied in place, then cover the casserole. Bring to a simmer on top of the
stove; set the casserole in a large roasting pan to catch any overflow
and place it on the middle shelf of the oven to bake for at least 12
hours- up to 16 hours if you wish.

When the tripe is done, remove the casserole from the oven, uncover it
and peel off the foil. With tongs, remove and discard the calf's feet
(or veal knuckles and pork rind), vegetables, and bouquet garni; pour
the tripe and all it's juices into a fine sieve set over a large mixing
bowl. After the tripe has drained, transfer it to a 3-4 quart casserole.
Let the sauce from the tripe settle for 5 minutes, then skim as much fat
as possible from the surface. Taste the sauce for seasoning, pour it
over the tripe and bring the casserole to a simmer on top of the stove.
Sprinkle with parsley and serve at once. It is important that tripe be
served on heated plates because the sauce will thicken to a jelly if the
plates are the slightest bit cool.

Recipe from _The Cooking of Provincial France_, Time-Life Books, New
York 1968.
Any mistakes are my own.

'Lainie