Tripe à lhoursde de Caen traditional recipe
Ingredients :
- 3 kg of blanched tripe
- 1/2 beef foot
- 1 veal foot
- 1 bottle of raw cider
- 4 tbsp. calvados
- 6 carrots
- 3 leeks
- 6 onions
- 2 cloves garlic
- 1 bouquet garni
- 2 cloves
- 200g flour
- salt pepper
Preparation :
-
1
Cut the previously blanched tripe into squares of about 5 cm on each side. Dice the flesh of the veal and beef trotters, and wrap the bones in a square of muslin tied with kitchen twine.
Technical moves
Blanch meat or vegetables
How to degerm garlic?
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2
Peel the carrots and garlic cloves, peel the onions. Cut the onions and carrots into fairly thick rings. Mince the garlic cloves. Carefully clean the leeks, cut them into sections. Preheat the oven to th 4 (120°).
Technical moves
Chop your vegetables
Carve an onion
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3
In a large earthenware dish with a lid, lay out a layer of vegetables, then add a layer of tripe. Then add the bouquet garni, the flesh, the bones of the feet and the cloves. Salt, pepper. Cover with remaining tripe and vegetables.
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4
Moisten to the height with the cider, then with the calvados. Fight the terrine: make a dough with the flour and water, roll it into a sausage shape and place it all around the terrine, before putting the lid on. Press to stick it. Bake for 8 hours in the oven.
Tips
For this recipe for tripe à lhoursde de Caen, a traditional recipe, you can count on 30 minutes of preparation. To learn more about the foods in this Traditional Meals recipe, head over to our food guide here.
