Tripes à la Mode de Caen

Ingredients

• 1.5 kg (3.3 lbs) beef tripe, cleaned and cut into strips 1.5 kg (3.3 lbs) beef tripe, cleaned and cut into strips
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 200 g (7 oz) carrots, peeled and sliced 200 g (7 oz) carrots, peeled and sliced
• 200 g (7 oz) leeks, cleaned and sliced 200 g (7 oz) leeks, cleaned and sliced
• 200 g (7 oz) celery, sliced 200 g (7 oz) celery, sliced
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 2 bay leaves 2 bay leaves
• 1 bouquet garni (a bundle of herbs like parsley, thyme, and bay leaves) 1 bouquet garni (a bundle of herbs like parsley, thyme, and bay leaves)
• 500 ml (2 cups) dry white wine 500 ml (2 cups) dry white wine
• 500 ml (2 cups) beef broth 500 ml (2 cups) beef broth
• 50 g (1.8 oz) butter 50 g (1.8 oz) butter
• 50 g (1.8 oz) all-purpose flour 50 g (1.8 oz) all-purpose flour
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 50g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil and blanch the tripe for 10 minutes. Drain and set aside.
2. 2.
   In the same pot, melt the butter over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the carrots, leeks, and celery to the pot, and cook for 5 minutes.
4. 4.
   Return the blanched tripe to the pot and stir well to combine with the vegetables.
5. 5.
   Pour in the white wine and beef broth, and add the thyme, bay leaves, and bouquet garni. Season with salt and pepper.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 3 hours, or until the tripe is tender.
7. 7.
   In a separate small saucepan, melt the butter over low heat. Gradually whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly.
8. 8.
   Gradually add the roux to the pot, stirring well to thicken the broth. Simmer for an additional 10 minutes.
9. 9.
   Remove the bay leaves, thyme sprigs, and bouquet garni from the pot before serving.
10. 10.
    Serve the Tripes à la Mode de Caen hot with crusty bread.

Treat your ingredients with care...

• Tripe — Ensure the tripe is thoroughly cleaned before cooking to remove any impurities and odor.
• Bouquet garni — Tie the herbs together with kitchen twine for easy removal after cooking.

Tips & Tricks

• For a richer flavor, you can add a splash of Calvados (apple brandy) to the broth.
• Serve the Tripes à la Mode de Caen with a dollop of Dijon mustard for an extra kick of flavor.
• If you prefer a thicker broth, you can increase the amount of roux added to the pot.
• Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further.
• Don't skip the blanching step as it helps to remove any residual odor from the tripe.

Serving advice

Serve the Tripes à la Mode de Caen in deep bowls, allowing the flavorful broth to surround the tender tripe. Accompany it with slices of crusty bread to soak up the delicious juices.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley or chives to add a pop of color. Serve it alongside a glass of dry white wine to complement the flavors.