Tripes à la mode de Caen (Norman Stewed Tripe)

| French cuisine

Category: French  ·  Serves 12

Ingredients

• 6 lb tripe, cut into 2-inch squares
• 1 calf's foot, boned and cut into pieces
• 2 lb marrow bone
• 1 cup apple brandy
• 2 cups dry white wine
• 4 cups beef broth
• 2 cups diced carrots
• 2 cups chopped onions
• 3 garlic cloves, pressed or minced
• 10 shallots, minced
• ½ cup celery leaves
• ¼ cup parsley, finely chopped
• Salt
• Pepper

Instructions

1. Preheat oven to 300°F.
2. Mix all of the ingredients together.
3. Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.
4. Bake for 10–12 hours. Remove bones before serving.

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