Title: Tripe a la Mode De Caen
Categories: French Offal Beef Casserole
Yield: 8 Servings

3	lb	Fresh tripe
1		Calve's foot; split
2	lb	Onions; sliced
1/4	lb	Beef suet
1		Onion; stuck with
3		Cloves
1		Bay leaf
1		Bouquet Garni*
1/4	c	Calvados*
		Cider; or water, to cover

*Bouquet Garni: Tie in a bunch 3 sprigs each parsley and chevril with 2 sprigs fresh thyme. *Calvados is a French apple brandy. You may substitute regular brandy and use cider instead of water.

Read about tripe. Trim, wash, soak, blanch, wash again, drain and cut into 1 1/2" pieces. Wash and blanche a calve's foot. Peel and slice the onions. Dice the suet.

Line the bottom of a casserole with a layer of onions, then a layer of tripe and a sprinkling of suet. Continue to build layers and top woth the calve's foot and clove studded onion, a bay leaf and the bouquet garni. Pour over this the Calvados or brandy and enough water or cider to cover.

Bring just to a boil. Seal the casserolw with a strip of pie pastry dough and bake in a preheated 250 oven for 12 hours. When ready to serve break the seal, remove the bouquet garni, bay leaf and whole onion. Degrease the sauce and pick the meat from the calve's foot. Return the meat to the casserole to heat through and serve in preheated individual small casseroles with boiled parsley potatoes.

From the Joy of Cooking.

The New York Times Cook Book suggests the following variations: use 4 calve's feet, add carrots, leeks and celery, lots of coarse freshly ground black pepper and 1/2 cup Calvados.

Posted by Jim Weller.

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