📝 About This Recipe
Hailing from the heart of Normandy, this legendary dish is a testament to the art of patience and the beauty of French terroir. Honeycomb tripe and a calf's foot are slow-braised for hours in a fragrant bath of dry cider, Calvados, and aromatic root vegetables until they reach a melt-in-your-mouth tenderness. It is a rich, gelatinous, and deeply comforting stew that captures the rustic soul of French farmhouse cooking.
🥗 Ingredients
The Meat
- 4 lbs Beef Tripe (cleaned and blanched, a mix of honeycomb and flat tripe)
- 1 Calf's Foot (split into four pieces by your butcher for natural gelatin)
The Aromatic Base
- 4 large Carrots (peeled and sliced into thick rounds)
- 3 large Yellow Onions (peeled and thinly sliced)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 6 cloves Garlic (smashed and peeled)
- 2 Celery Stalks (diced)
Liquid and Herbs
- 750 ml Dry Hard Cider (use a traditional dry Norman cider)
- 1/2 cup Calvados (Apple brandy)
- 2-3 cups Beef Stock (unsalted, enough to cover ingredients)
- 1 Bouquet Garni (thyme, bay leaves, and parsley tied together)
- 3 Whole Cloves (studded into a piece of onion)
- to taste Sea Salt and Black Peppercorns
The Lute (Pastry Seal)
- 1 cup All-purpose Flour
- 1/3 cup Water (to form a stiff dough)
👨🍳 Instructions
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1
Preheat your oven to a very low 250°F (120°C). Authentic Caen-style tripe requires a long, slow transformation.
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2
Prepare the tripe by cutting it into 2-inch squares. Ensure it has been thoroughly cleaned and blanched; if not, boil it in plain water for 15 minutes and drain before starting.
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3
In a large, heavy-bottomed earthenware casserole or Dutch oven (the 'tripière'), create a bed of vegetables using half of the sliced onions, carrots, leeks, and celery.
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4
Layer the tripe squares over the vegetables, then place the pieces of calf's foot in the center to ensure even distribution of gelatin.
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5
Add the remaining vegetables on top, along with the smashed garlic, cloves, and the bouquet garni tucked into the center.
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6
Pour in the Calvados first, then the dry cider. Add enough beef stock so that the liquid completely covers the meat and vegetables by about an inch.
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7
Season with a generous pinch of sea salt and about 10 cracked black peppercorns. Be careful with salt as the liquid will reduce significantly.
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8
Prepare the 'lute' by mixing flour and water into a thick, playdough-like paste. Roll it into a long rope.
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9
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 moisture from escaping during the long cook.
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10
Place the pot in the oven and cook for at least 10 hours. Many chefs leave it overnight for up to 12 hours. The house will smell incredible.
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11
Once finished, carefully crack the flour seal and remove the lid. The tripe should be exceptionally tender and the liquid transformed into a rich, golden sauce.
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12
Remove the bouquet garni and the bones from the calf's foot. If desired, chop any meat from the foot and return it to the pot, discarding the bones.
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13
Skim any excess fat from the surface and check the seasoning one last time before serving piping hot.
💡 Chef's Tips
The calf's foot is non-negotiable; it provides the essential body and silkiness to the sauce. If you cannot find a traditional earthenware tripière, a heavy cast-iron Dutch oven works perfectly. Always use a dry, traditional cider rather than a sweet commercial one to avoid a cloying flavor. This dish actually tastes even better the next day after the flavors have fully married in the fridge. Don't rush the process; the low temperature is key to breaking down the tough connective tissue of the tripe.
🍽️ Serving Suggestions
Serve in deep, warmed bowls with a side of steamed waxy potatoes (like Yukon Gold or Fingerlings). Accompany with plenty of crusty French baguette to soak up the luxurious gelatinous sauce. Pair with a glass of the same dry Norman cider used in the cooking for a perfect regional match. A simple green salad with a sharp vinaigrette helps cut through the richness of the stew. For a true Norman experience, follow the meal with a small glass of chilled Calvados.