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Tripe a la Mode de Caen
From The Hotel St. Francis cook book, 1919
Serves 14
Serve in small individual earthen pots, on a large plate, with red-hot ashes under the pot.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
603Calories
40 gProtein
6 gCarbs
36 gFat
Full nutrition (35 nutrients)
Calories603 kcal
Protein40 g
Carbohydrates5.9 g
Fiber0.9 g
Sugars2 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol325 mg
Sodium298 mg
Potassium643 mg
Calcium302 mg
Iron12 mg
Magnesium55 mg
Phosphorus432 mg
Zinc4.6 mg
Copper0.3 mg
Manganese11 mg
Vitamin D0.5 mcg
Vitamin C3.3 mg
Vitamin A16 mcg
Vitamin E1.7 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B1219 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)21 mg
Folate8.5 mcg
Choline4.4 mg
Caffeine0 mg
Alcohol11 g
Water319 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 44. The excerpt below is the record exactly as published.
Tripe a la mode de Caen. Parboil eight pounds of raw tripe and four ox feet. Cut both the tripe and the feet in pieces two inches square. Chop one pound of raw beef suet and four large onions very fine. Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet. Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water. Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape. Then put the pot in a moderate oven and leave for about eight hours ; then take out of oven, take off the cover, and remove the bouquet garni. If there should be too much fat on top a little may be taken off. Ordi- narily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy
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