| |
|
What You Need:
(To serve 8 to 10)
|
|
|
|
5 pounds ready-to-cook tripe
4 ready-to-cook calfs feet, split in half and boned, or 2 sawed veal knuckles and an 8- by 3-inch piece of fresh or salt pork rind
3 onions, peeled and cut in half
3 carrots, peeled and cut in chunks
4 leeks, whites plus 2 inches of green, split, or substitute 2 more onions, cut in half
Bouquet garni made of 6 parsley sprigs, 2 bay leaves, 5 peeled garlic cloves, 1 teaspoon dried thyme and 15 peppercorns, tied together in washed cheesecloth
1½ tablespoons salt
3 cups dry white wine
3 cups chicken stock, fresh or canned
1½ cups Calvados or applejack
½ pound beef fat, sliced in 1/8-inch sheets
2 tablespoons finely chopped fresh parsley
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. With a sharp knife, cut the sheets of tripe into 1½-inch squares. Wash them in a large bowl set under a slow trickle of cold tap water until the water in the bowl is clear. Drain thoroughly in a colander or large sieve.
|
2. Meanwhile, blanch the calf's feet (or veal knuckles and pork rind) in a large saucepan or soup kettle by covering them with cold water, bringing the water to a boil over high heat and cooking them briskly for 2 minutes. Drain the feet in a colander and rinse thoroughly in cold water.
|
3. Preheat the oven to 250°. Spread the onions, carrots, leeks and bouquet garni in the bottom of a heavy flameproof 6- to 8-quart casserole that has a tight cover. Lay the tripe over them and salt it.
|
4. Place the calf's feet (or veal knuckles and pork rind) on top and pour in the wine, stock and Calvados. (Unsweet cider, instead of wine, is traditional in Caen. If your liquor store has it, you may substitute imported dry hard cider-not apple juice or sweetened cider-for the wine.)
|
5. Add more stock or water if necessary to cover the ingredients. Drape the sheets of beef fat loosely over the top. Seal the casserole with a double layer of aluminum foil folded down over the sides and tied in place, then cover the casserole.
|
6. Bring to a simmer on top of the stove; set the casserole in a large roasting pan to catch any overflow and place it on the middle shelf of the oven to bake for at least 12 hours-up ro 16 hours if you wish.
|
7. When the tripe is done, remove the casserole from the oven, uncover it and peel off the foil. With tongs, remove and discard the calfs feet (or veal knuckles and pork rind), vegetables and bouquet garni; pour the tripe and all its juices into a fine sieve set over a large mixing bowl.
|
8. After the tripe has drained, transfer it to a 3- to 4-quart casserole. Let the sauce from the tripe settle for 5 minutes, then skim as much fat as possible from the surface. Taste the sauce for seasoning, pour it over the tripe and bring the casserole ro a simmer on top of the stove.
|
|
9. Sprinkle with parsley and serve at once. It is important that tripe be served on heated plates because the sauce will thicken to a jelly if the plates are the slightest bit cool.
|
|
|
|
|
