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Stewed Tripe From Angouleme

Meat.World's picture
Ingredients
  Tripe 2 Pound, rinsed and cut into 2-inch squares
  Calfs foot 1 , cleaned, rinsed, large bone removed, the meat split, blanched and cut into pieces
  Carrot 1 Large, sliced
  Onion 1 Large, stuck with 2 whole cloves
  Whole cloves 2 (Stuck With Onion)
  Bouquet garni 1
  Shallots 20 Small, chopped
  Garlic 6 Clove (30 gm), chopped
  Dry white wine 2 Cup (32 tbs)
  Meat stock 2 Cup (32 tbs)
  White bread slices 3 , crusts removed, toasted and cut into triangles (Firm-Textured)
  Salt To Taste
  Pepper To Taste
Directions

In an earthenware casserole with a tightly fitting lid, place the carrot, onion, bouquet garni, shallots and garlic, and add salt and pepper.
Add the chopped tripe and calf s foot.
Pour in the white wine and enough stock to cover the mixture.
Make a paste with flour, water and a few drops of oil, and use it to seal the lid of the casserole.
Bake the tripe in a 250° F. [120° C] oven for at least 12 hours.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Meat
Servings: 
4

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