Main CourseDinner

Tripes à la Mode de Caen

Name: Tripes à la Mode de Caen
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 1,000 g beef tripe cleaned, cut into 5cm pieces; 2 pcs yellow onion peeled, quartered; 2 pcs carrot peeled, roughly chopped; 1 pcs apple cored, quartered; 3 clove garlic peeled; 750 ml hard cider dry; 60 ml calvados; 250 ml beef broth; 1 pcs bouquet garni; 1 tsp salt; 0.5 tsp black pepper freshly ground

Experience the rustic charm of Normandy with this classic Tripes à la Mode de Caen. Tender beef tripe is slow-cooked to perfection in a rich, aromatic broth infused with hard cider, Calvados, and a medley of vegetables, resulting in a deeply flavorful and comforting dish. This hearty stew, a true taste of French tradition, offers a unique culinary adventure for those seeking authentic regional cuisine.

An original recipe by Forkin

Total time: 6 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 403 kcal

Gluten-free

Mise en place

Ingredients

1,000 gbeef tripe, cleaned, cut into 5cm pieces
2 pcsyellow onion, peeled, quartered
2 pcscarrot, peeled, roughly chopped
1 pcsapple, cored, quartered
3 clovegarlic, peeled
750 mlhard cider, dry
60 mlcalvados
250 mlbeef broth
1 pcsbouquet garni
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

Large heavy-bottomed pot · Slow cooker (optional) · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Ladle

The method

Step by step

1
Rinse the beef tripe thoroughly under cold running water to remove any impurities.
About 3 min
Cook’s note: Ensure the tripe is meticulously cleaned for the best flavor and texture.
2
If using fresh tripe, blanch it by placing it in a large pot of salted boiling water for 15 minutes.
About 15 min
Cook’s note: Blanching helps to tenderize the tripe, remove any strong odors, and ensures a cleaner flavor profile.
3
Drain the blanched tripe and rinse it again thoroughly under cold water.
About 2 min
4
Cut the cleaned tripe into uniform 1-2 inch pieces for even cooking.
About 5 min
Cook’s note: Consistent sizing ensures all pieces become tender at the same rate.
5
Peel and roughly chop the yellow onions, carrots, and apple.
About 7 min
Cook’s note: Roughly chopping is sufficient as these vegetables will break down during the long cooking process, contributing to the sauce's body.
6
Peel and finely mince the garlic cloves.
About 3 min
Cook’s note: Mincing the garlic allows its flavor to disperse evenly throughout the stew.
7
Place the cut tripe into a large, heavy-bottomed Dutch oven or slow cooker.
About 1 min
Cook’s note: A heavy-bottomed pot ensures even heat distribution and prevents scorching during long cooking times.
8
Add the chopped yellow onions, carrots, apple, and minced garlic to the pot with the tripe.
About 2 min
9
Pour in the hard cider, Calvados, and beef broth over the ingredients in the pot.
About 1 min
Cook’s note: The combination of hard cider and Calvados provides a distinctive, authentic Norman flavor profile.
10
Add the bouquet garni, salt, and black pepper to the liquid.
About 1 min
Cook’s note: The bouquet garni, typically parsley, thyme, and bay leaf, infuses the stew with subtle herbaceous notes.
11
If using a Dutch oven, bring the mixture to a gentle boil over medium-high heat.
About 10 min
Cook’s note: Ensure the liquid is simmering gently, not aggressively boiling, before reducing heat.
12
Reduce the heat to low, cover the pot tightly, and simmer for at least 6 hours, or until the tripe is exceptionally tender.
About 6 hr
Cook’s note: Check periodically to ensure the liquid level is adequate; add more beef broth or cider if it appears to be drying out.
13
If using a slow cooker, cook on the low setting for 8-10 hours or on the high setting for 4-6 hours, until the tripe is fork-tender.
About 8 hr
Cook’s note: Slow cooking allows the flavors to meld beautifully and ensures the tripe becomes incredibly soft.
14
Once cooked, carefully remove the bouquet garni from the pot and discard it.
About 1 min
Cook’s note: The bouquet garni has served its purpose of flavoring the stew and should be removed before serving.
15
Taste the tripes à la mode de Caen and adjust the seasoning with additional salt and pepper if necessary.
About 1 min
Cook’s note: Seasoning at the end allows you to fine-tune the flavors after the long cooking process has concentrated them.
16
Serve the Tripes à la Mode de Caen hot, garnished with fresh parsley if desired.
About 1 min
Cook’s note: Traditionally, this dish is served with boiled potatoes or crusty bread to soak up the rich sauce.

Per serving

Nutrition

30%Score

Calories: 403.2kcal
Protein: 32.1g
Carbs: 35.1g
Fat: 5.4g
Fibre: 3.2g
Sugar: 18g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This robust dish pairs wonderfully with a simple green salad dressed with a vinaigrette to cut through its richness. For an authentic experience, serve with a glass of dry hard cider or a light-bodied red wine. While tripe can be an acquired taste, the long cooking process and aromatic ingredients transform it into a surprisingly tender and flavorful meal.

Storage

Store leftover Tripes à la Mode de Caen in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Alternatively, reheat in the microwave in 1-minute intervals, stirring between each, until hot.