Entree: France – Normandy – Tripes à la Mode de Caen (Traditional Normandy slow-simmered tripe stew cooked with cider, Calvados, and root vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 4 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) beef tripe, cleaned and cut into 1-inch (2.5 cm) strips
- 1 lb (450 g) beef shank or knuckle, bone-in
- 1 ham hock, approx. 1 lb (450 g)
- 1 pig's trotter, approx. 12 oz (340 g)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) dry Normandy cider
- 1/4 cup (60 ml) Calvados or apple brandy
- 4 cups (1.0 L) beef stock
- 2 medium carrots, peeled and cut into 1/2-inch (1.25 cm) slices
- 2 medium onions, peeled and halved
- 2 leeks, white and light green parts only, cleaned and cut into 1-inch (2.5 cm) rounds
- 2 celery stalks, trimmed and sliced
- 4 garlic cloves, smashed
- 1 bouquet garni (2 bay leaves, 6 sprigs parsley stems, 4 sprigs thyme) tied
- 1/2 cup (120 ml) heavy cream (optional, for finishing)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Rinse tripe under cold water, then blanch in a large pot of boiling water for 10 minutes; drain and rinse. Trim any excess fat from the beef shank, ham hock, and trotter if needed.
2. In a large Dutch oven over medium heat, melt butter and brown the beef shank, ham hock, and trotter briefly on all sides, 4–6 minutes; remove and set aside.
3. Add onions, carrots, leeks, celery, and garlic to the pot; cook, stirring, until vegetables begin to soften, about 6 minutes. Stir in flour and cook 1–2 minutes to form a light roux.
4. Return meats to the pot with the tripe. Pour in cider, Calvados, and beef stock, scraping up any browned bits. Add the bouquet garni. Bring to a gentle simmer.
5. Partially cover and simmer very gently for 3 to 4 hours, until tripe and tougher cuts are meltingly tender. Skim any excess fat or foam from the surface during cooking.
6. Remove meats and tripe to a platter. Strain cooking liquid into a clean pot, pressing vegetables to extract flavor; return liquid to the heat and reduce slightly if too thin. Taste and season with salt and pepper.
7. Slice the beef shank and remove bones from the ham hock and trotter, chopping any tender meat and returning it to the sauce with the tripe. Stir in cream if using and heat through without boiling.
8. Serve hot in deep dishes, sprinkled with chopped parsley and accompanied by boiled potatoes or crusty country bread to soak up the sauce.