Tripes à la mode de Caen

Tripes à la mode de Caen

Tripes à la mode de Caen is a tripe dish from Normandy that is said to have been invented by the Benedictine monk Sidoine Benoît in the 14th century.

For preparation, tripe with leek , onions , carrots , veal's feet , garlic and herbs are layered in a fire-proof saucepan (vegetables at the bottom, veal's feet on top), covered with a mixture of cider , calvados and chicken broth, topped with slices of beef fat and served for ten to twelve Braised for hours in the oven at a moderate temperature. After removing the veal feet and the vegetables, the tripes are served hot with white bread.

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