Stewed Tripe From Angouleme
|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)|
|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)|
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.