France - Main
Tripes a la mode de Angouleme

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Ingredients

  • 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.

Method

  • 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

 

Variations

 

Comment
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