Tripe American Style
|Tripe||5 Pound, rinsed, blanched and cut into strips|
|Unsalted butter||8 Tablespoon, softened|
|Carrots||2 , sliced|
|Onions||2 , sliced|
|Veal shank||1 Pound|
|Dried thyme||1⁄3 Teaspoon|
|Bay leaf||1 Large|
|Applejack/Calvados||1⁄2 Cup (8 tbs)|
|Cider||1 Cup (16 tbs)|
|White wine||2 Cup (32 tbs)|
|Veal stock||3 Cup (48 tbs)|
Cream the butter.
With the finger tips rub butter all over the inside surface of a 4-quart [4-liter] New England-style bean pot.
Put about one third of the carrots, onions and leeks on the bottom of the bean pot and pack in half of the tripe.
Press the veal shank into the mixture.
Sprinkle with half of the salt.
Add all of the herbs and spices.
Add another layer of vegetables, then the rest of the tripe.
Sprinkle with the rest of the salt.
Finish with a last layer of vegetables.
Mix together applejack, hard cider, wine and 1 cup [1/4 liter] of the stock.
Pour slowly over the contents of the pot.
Add more stock if necessary to barely cover the contents of the pot.
Close the pot and seal it with a paste made with flour and water.
Bake in a 275° F. [140° C] oven overnight.