Today was not a very busy day , so I decide to cook what i didnt do for long time , one of the oldest recipe from Normandie France " TRIPES a La Mode De CAEN". lot of people s will think that really not for me and disgusting but when you taste it you love it and ask for more.. it is real delicacy
Just buy from your local store some different beef tripes ,two pigs feet and they are always clean .
Blanchie then cool them in a call water drain and cut them in a small 1 1/2 inch sq.(Tripe) leave the pig feet all
in a black pot put an oignon , carottes, celery in a mirepois add garlic as much as you like , a clove and bouquet garni. Salt and pepper put on the top all your tripes and cover with dry white wine with a glass of Calvados( apple brandy) cover and put in the oven for six hours at 280-300F check the seasoning , de bone the pig feet and slice the skin and mix with the tripe. serve very hot with boil potatoes.
We try the Tripe a la mode de Caen with a wonderful rose from Bourgogne and from one of the best wine maker Bruno Clair but that will work as well with any fresh and dry rose ..the delicate cherry flavor match and cut the sticky / fat feeling of the tripe .. its was outstanding.
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