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Tripes à la Mode de Caen

Serves 4 to 6 Entree meat

Tripes à la Mode de Caen

Tripes à la Mode de Caen, a cornerstone of Normandy's everyday cuisine, is the kind of dish that fills the home with a familiar warmth. Anchored in its regional roots, this comforting stew draws from the rich agricultural landscape of northern France. It is a dish that finds its place at the family table, where its inviting aroma signals that dinner is ready. Each spoonful tells a story of tradition and heartiness, drawing friends and family to the table.

Expect a deep, savory profile where the tender tripe melds with the sweetness of carrots and the earthy depth of onions. The bouquet garni infuses a subtle herbal note, harmonizing with the dryness of cider or wine, while garlic adds a gentle pungency. Salt and pepper bring balance, ensuring every bite is a robust and generous expression of Normandy's culinary spirit.

Ingredients

  • 1.5 kgprepared beef tripe
  • 500 mldry cider or white wine
  • 2carrots — sliced
  • 2onions — sliced
  • 4 clovesgarlic
  • 1bouquet garni
  • to tastefine salt and black pepper

Method

  1. Begin by cutting the 1.5 kg prepared beef tripe into manageable pieces, about 5 cm squares. Season the tripe generously with fine salt and black pepper. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the tripe in batches, ensuring each piece develops a deep golden color on both sides. Remove the browned tripe and set it aside.
  2. Peel and slice 2 carrots into rounds and 2 onions into thin wedges. Mince 4 cloves of garlic. In the same pot, add a bit more oil if necessary, then add the onions and carrots. Cook over medium heat, stirring occasionally, until the onions become translucent and the carrots start to soften, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
  3. Return the browned tripe to the pot, nestling it among the vegetables. Pour in 500 ml of dry cider or white wine, scraping the bottom of the pot to release any browned bits. Add the bouquet garni to the pot. Bring the liquid to a gentle simmer over medium heat, ensuring it does not boil vigorously.
  4. Once simmering, cover the pot with a tight-fitting lid and reduce the heat to low. Allow the tripe to cook slowly for about 4 to 5 hours, checking occasionally. The tripe is done when it is tender and easily pierced with a fork, and the liquid has reduced to a rich, flavorful stew.
  5. Remove the pot from the heat and let it rest for about 15 minutes. Taste the stew and adjust the seasoning with more salt and black pepper if needed. Serve the Tripes à la Mode de Caen hot, traditionally accompanied by crusty bread or boiled potatoes to soak up the rich sauce.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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