Photo: Kevin McCutcheon
Tripes à la mode de Caen (Norman Stewed Tripe)
14 ingredients
4 steps
12–14
wikibooks
Estimated Nutrition (whole recipe, rough)
456
Calories
29g
Protein
16g
Fat
46g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Apple Brandy | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 lb tripe , cut into 2- inch squares
- 1 calf's foot, boned and cut into pieces
- 2 lb marrow bone
- 1 cup apple brandy
- 2 cups dry white wine
- 4 cups beef broth
- 2 cups diced carrots
- 2 cups chopped onions
- 3 garlic cloves, pressed or minced
- 10 shallots , minced
- ½ cup celery leaves
- ¼ cup parsley , finely chopped
- Salt
- Pepper
Directions
1
Preheat oven to 300°F.
2
Mix all of the ingredients together.
3
Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil .
4
Bake for 10–12 hours. Remove bones before serving.
Recipe sourced from
wikibooks