Caen tripe
Instructions
Cut in half lengthwise veal legs, heat for 5 minutes in a pot with boiling water, then place them next to each other in a saucepan.
Scalded in boiling water also tripe, cut into small pieces and put it in the saucepan, add the oxtail pieces, onions, in each of which you will insert a clove and bay leaf and the cloves of garlic and bouquet garni wrapped in cloth.
Pour in the cider and the Pan beef broth and sprinkle all with fiocchetti butter.
Close the pan with a sheet of foil, on which you will put the lid, and cook in a preheated oven (130 degrees) for 5 hours.
After this time, open the slow cooker and add to carrots and celery cut into chunks, the thymus, the flesh and the tomato paste.
Close again the casserole and cook in the oven for another 3 hours, then add salt, add the Calvados and bring to a covered container cooking: take 1-2 hours again.
20 minutes before the end, sprinkle the preparation with plenty of ground pepper and add the potatoes, peeled and cut in half.
When the tripe is ready, remove from pot most of the cooking, do it in a separate pan, then pour over lime and serve.
If you prefer, you can replace the potatoes with a good polenta or with white rice.
Wanting to follow the French tradition, you can cook the tripe in the typical terracotta casserole: imburratela abundantly, put all the ingredients, immediately close tightly with a mixture of flour and water and cook in the oven.
With this system the tripe is very tender.
---ADVICE.
In the past it was considered primarily a poor dish, but now the tripe was rediscovered by the most renowned restaurants, as happened to many tasty dishes of the folk tradition.
In fact tripe, which is included in the so-called '' offal '', is one of the less valuable parts of cattle, as it is the stomach of ruminants, and goes on sale to thoroughly clean and generally already boiled.
It looks different depending on which part of the stomach and cut into strips, is cooked in a variety of ways, mostly with plenty of dips, soffritti and aromatic herbs that make the tripe, in itself is not particularly tasty, a really tasty dish.
Ingredients and dosing for 12 persons
- 700 g of calf feet
- 3000 g of tripe
- 700 g of oxtail
- 6 onions
- 6 cloves
- 6 leaves of laurel
- 2 cloves of garlic
- == 1 Bouquet Garni (leek, parsley)
- 200 cl of cider
- 200 cl of beef broth
- 250 g of butter
- 450 g of carrots
- Plant 1 of celery
- 4 sprigs of thyme
- 300 g of tomato pulp
- 270 g of tomato paste
- Salt
- Black pepper
- 4 cl of calvados
- 3 potatoes