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 porcije
Cuisine: french
Ingredients: 1.000 g beef tripe cleaned, cut into 5cm pieces; 2 kom yellow onion peeled, quartered; 2 kom carrot peeled, roughly chopped; 1 kom apple cored, quartered; 3 češanj garlic peeled; 750 ml hard cider dry; 60 ml calvados; 250 ml beef broth; 1 kom bouquet garni; 1 žličica salt; 0,5 žličica 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.

Izvorni recept autora Forkin

Ukupno vrijeme: 6 h 30 min
Porcije: 4
Težina: Srednje
Po porciji: 403 kcal

Bez glutena

Priprema

Sastojci

1.000 gbeef tripe, cleaned, cut into 5cm pieces
2 komyellow onion, peeled, quartered
2 komcarrot, peeled, roughly chopped
1 komapple, cored, quartered
3 češanjgarlic, peeled
750 mlhard cider, dry
60 mlcalvados
250 mlbeef broth
1 kombouquet garni
1 žličicasalt
0,5 žličicablack pepper, freshly ground

Oprema

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

Postupak

Korak po korak

1
Rinse the beef tripe thoroughly under cold running water to remove any impurities.
Oko 3 min
Napomena kuhara: 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.
Oko 15 min
Napomena kuhara: 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.
Oko 2 min
4
Cut the cleaned tripe into uniform 1-2 inch pieces for even cooking.
Oko 5 min
Napomena kuhara: Consistent sizing ensures all pieces become tender at the same rate.
5
Peel and roughly chop the yellow onions, carrots, and apple.
Oko 7 min
Napomena kuhara: 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.
Oko 3 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 2 min
9
Pour in the hard cider, Calvados, and beef broth over the ingredients in the pot.
Oko 1 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Oko 6 h
Napomena kuhara: 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.
Oko 8 h
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: Traditionally, this dish is served with boiled potatoes or crusty bread to soak up the rich sauce.

Po porciji

Nutritivne vrijednosti

30%Ocjena

Kalorije: 403,2kcal
Bjelančevine: 32,1g
Ugljikohidrati: 35,1g
Masti: 5,4g
Vlakna: 3,2g
Šećeri: 18g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Napomena kuhara:

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.

Čuvanje

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

Podgrijavanje

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.