Tripes à la mode de Caen

The French city Caen is known for its apple cider Calvados brandy and its tripe, and it is where this famous recipe originates from. For those who aren't a fan of offal, you may find yourself converted by this flavoursome, low-waste recipe.

Credit: Craig Kinder

• serves

  4

• prep

  25 minutes

• cook

  3:35 hours

• difficulty

  Easy

Ingredients

• 800 g tripe, cut into 5 cm squares
• Neutral oil, for drizzling
• 4 eschallots, halved
• 2 carrots, thinly sliced
• 3 tomatoes, peeled, roughly chopped
• 5 garlic cloves, crushed
• 6 thyme sprigs
• 2 bay leaves
• 2 tbsp tomato paste
• 1 cup (250 ml) Calvados
• 2 cups (500 ml) cider
• 2 cups (500 ml) chicken stock
• 600 g potatoes, peeled, cut into 2 cm dice, blanched until just tender
• 3 Granny Smith apples, peeled, cut into 2 cm dice
• 2 tbsp roughly chopped flat-leaf parsley

Instructions

1. Place the tripe in a large saucepan and cover with cold water. Bring to the boil and cook for 5 minutes, then drain and set aside.
   
2. Preheat the oven to 150°C. Heat a drizzle of oil in a large, heavy-based saucepan (with a lid) over high heat. Add the eschallots, carrots, tomatoes, garlic, thyme and bay leaves and cook, stirring for 4 minutes, or until slightly softened. Stir through the tomato paste and blanched tripe and cook for an additional 2 minutes.
   
3. Pour in the Calvados and deglaze the pan, scraping up any caramelised bits from the base of the pan with a wooden spoon. Stir through the cider and chicken stock and bring to a boil.
   
4. Cover the pan with a lid and bake for 3 hours, then remove from the oven and stir through the potatoes, apples and parsley. Return to the oven and bake until the potatoes and apples are just tender, then remove from the oven and allow to rest before serving.

Watch how to make this recipe on Episode 5 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.