France - Main
Tripes a la mode de Angouleme

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  • 1 kg tripe cut into 2 " squares
  • 1 calf's foot, large bone removed, split, blanched and cut into pieces
  • 1 large carrot sliced
  • 1 large onion stuck with two cloves
  • 1 bouquet garni
  • 20 shallots chopped or 10 small pickling onions
  • 5-6 cloves garlic choppedsalt and pepper
  • ½ litre white wine
  • ½ litre stock
  • 6-8 bread triangles toasted and trimmed.


  • in an earthenware casserole with a tightly fitting lid place the carrot, onion, bouquet garni, shallots, garlic and salt and pepper.
  • add the chopped tripe and calf's foot.
  • cover with stock and wine
  • make a paste with flour and water and a little oil and seal the casserole lid.
  • bake in a pre-heated oven at 130 deg C or 250 deg F for 12 hours at least


Serving suggestions
Arrange the toast around a serving dish. Remove the carrot, onion and bouquet garni from the casserole and pour the rest into the serving dish.


Serves 6-8




To prevent the dish sticking, line the casserole with pork rinds. It may be necessary to skim excess pork fat off the gravy before serving if this is done