Cookbook:Tripes à la mode de Caen (Norman Stewed Tripe)

| French cuisine

Ingredients

 * 6 lb tripe, cut into 2-inch squares
 * 1 calf's foot, boned and cut into pieces
 * 2 lb marrow bone
 * 1 cup apple brandy
 * 2 cups dry white wine
 * 4 cups beef broth
 * 2 cups diced carrots
 * 2 cups chopped onions
 * 3 garlic cloves, pressed or minced
 * 10 shallots, minced
 * ½ cup celery leaves
 * ¼ cup parsley, finely chopped
 * Salt
 * Pepper

Procedure

 * 1) Preheat oven to 300°F.
 * 2) Mix all of the ingredients together.
 * 3) Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.
 * 4) Bake for 10–12 hours. Remove bones before serving.