Dish

Tripes à la mode de Caen

Tripe in Caen Style

Tripes à la mode de Caen is made by cooking tripe in a mixture of onions, garlic, and white wine. The dish is typically served with crusty bread and a glass of red wine.

European cuisine› Western European cuisine› French cuisine

Stew

Origins and history

Tripes à la mode de Caen is a traditional dish from the Normandy region of France. It has been a staple dish in the region for centuries and is often served during special occasions such as weddings and holidays.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of meat products. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of Tripes à la mode de Caen, but the basic ingredients remain the same. Some recipes call for the addition of other vegetables such as carrots or celery, while others use different types of wine or vinegar.

Presentation and garnishing

Tripes à la mode de Caen is typically served in a large bowl, with the tripe and onions arranged on top of the bread. A sprinkle of chopped parsley or thyme can be used as a garnish.

Tips & Tricks

To reduce the strong flavor of the tripe, it can be soaked in milk overnight before cooking. This will also help to tenderize the meat and make it easier to digest.

Side-dishes

Crusty bread is the perfect side dish for Tripes à la mode de Caen, as it can be used to soak up the flavorful broth. A simple green salad can also be served on the side to balance out the richness of the dish.

Drink pairings

A glass of red wine, such as a Bordeaux or Burgundy, pairs well with Tripes à la mode de Caen. The tannins in the wine help to cut through the richness of the dish.