📝 About This Recipe
Hailing from the heart of Normandy, this legendary slow-cooked stew is the ultimate testament to the French philosophy of 'nose-to-tail' eating. Traditionally simmered for an entire day, the tripe becomes incredibly tender, absorbing the aromatic essence of dry cider, Calvados, and sweet root vegetables. It is a rich, comforting, and deeply flavorful dish that transforms humble offal into a gourmet experience fit for a king.
🥗 Ingredients
The Meat
- 4 lbs Honeycomb and Flat Tripe (cleaned and cut into 2-inch squares)
- 1 piece Calf's Foot (split lengthwise; essential for the gelatinous body of the sauce)
- 4 oz Beef Fat or Suet (finely chopped)
Vegetables and Aromatics
- 4 large Carrots (peeled and sliced into rounds)
- 3 large Yellow Onions (peeled and sliced)
- 2 large Leeks (white and light green parts only, cleaned and sliced)
- 6 pieces Garlic Cloves (smashed)
- 1 Bouquet Garni (thyme, bay leaves, and parsley stalks tied together)
- 4 pieces Cloves (whole)
Liquids and Braising
- 750 ml Dry Hard Cider (traditional Norman cider is best)
- 1/2 cup Calvados (Apple brandy)
- 2 cups Beef Stock (unsalted)
- 1 tablespoon Sea Salt (adjust to taste)
- 1 teaspoon Black Peppercorns (cracked)
The 'Lute' (Pastry Seal)
- 1 cup All-purpose Flour
- 1/3 cup Water (to form a stiff paste)
👨🍳 Instructions
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1
Preheat your oven to a very low 250°F (120°C). This dish requires a long, slow 'confit' style of cooking.
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2
Blanch the cleaned tripe and the calf's foot in a large pot of boiling water for 10 minutes. Drain and rinse under cold water to remove any remaining impurities.
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3
In a heavy-bottomed earthenware pot (traditionally a 'tripière') or a large Dutch oven, create a layer of sliced onions, carrots, and leeks at the bottom.
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4
Layer half of the tripe pieces over the vegetables. Place the split calf's foot and the bouquet garni in the center.
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5
Top with the remaining tripe, garlic, cloves, and the chopped beef fat/suet. Season generously with salt and cracked pepper.
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6
Pour the dry cider and Calvados over the mixture. Add enough beef stock to just barely cover the ingredients.
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7
In a small bowl, mix the flour and water to create a stiff dough (the 'lute'). Roll it into a long rope.
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8
Place the lid on the pot and press the flour rope around the seam where the lid meets the pot to create an airtight seal. This prevents evaporation during the long cook.
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9
Place the pot in the oven and bake for 10 to 12 hours. Many chefs leave it overnight.
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10
After the cooking time, remove the pot from the oven. Carefully crack the flour seal and remove the lid—the aroma will be incredible.
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11
Discard the bouquet garni. Remove the calf's foot, pick off any meat/tendons to return to the pot, and discard the bones.
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12
Skim any excess fat from the surface of the sauce. Taste and adjust seasoning with more salt or a splash of Calvados if needed.
💡 Chef's Tips
Use a mix of different tripe types (honeycomb, blanket, and book) for the best textural variety. If you cannot find a calf's foot, substitute with two pig's trotters to ensure the sauce has the necessary gelatinous body. Do not rush the process; the tripe is only done when it is buttery soft and can be cut with a spoon. The flour seal (lute) is traditional, but if you're in a hurry, a tight layer of foil under the lid will suffice. This dish actually tastes better the next day after the flavors have had time to fully mature in the fridge.
🍽️ Serving Suggestions
Serve in deep, warmed bowls alongside boiled yellow potatoes to soak up the rich sauce. Pair with a crisp, dry Norman Cider or a light-bodied red wine like a Beaujolais. A side of crusty sourdough bread is essential for mopping up every drop of the gelatinous broth. Follow the meal with a crisp green salad tossed in a sharp vinaigrette to cut through the richness. For a true Norman experience, serve a small glass of Calvados as a 'Trou Normand' (palate cleanser) mid-meal.