Tripe a la Mode de Caen

Ingredients

• Take four pounds of fresh honeycomb tripe
• and one pound of fresh manyplies tripe
• Take two calf's feet
• Add two small red carrots
• two white onions with two cloves stuck in each
• half of a sound, seeded pepper
• Make a bouquet of two leeks
• three branches of celery
• three branches of parsley
• a sprig of thyme
• a blade of mace
• a bay leaf — only one
• pour in a half pint of white wine
• a pint of cider
• a quart of consomme or white broth
• season with a full teaspoon of salt
• and half a spoon of black pepper
• make a stiff dough with a pound of white flour
• and two gills of water
• Chop together six shallots
• two ounces of raw ham
• an ounce of raw lean pork
• with a tablespoon of melted butter
• pour in half a gill of cognac
• add a gill of pure tomato juice

Method

1. 1

   Wash the tripe thoroughly in many changes of fresh water.

2. 2

   Drain well, and scrape to have all absolutely clean.

3. 3

   Bone the calf's feet and cut into pieces.

4. 4

   Line a large earthen pot with thin slices of larding pork.

5. 5

   Place tripe and cut up feet in pot.

6. 6

   Add carrots, onions, pepper, and bouquet of herbs.

7. 7

   Pour in wine, cider, and broth.

8. 8

   Season with salt and pepper.

9. 9

   Make a dough to cover the pot and cook in a slow oven for fifteen hours.

10. 10

    Remove fat and bouquet, then prepare a hash of shallots, ham, and pork in butter, add cognac and reduce.

11. 11

    Combine with pot contents, add tomato juice, and cook slowly for forty-five minutes.

12. 12

    Serve hot with toasted French bread.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 38. The excerpt below is the record exactly as published.

Tripe a la Mode de Caen because only an artist can make it. It requires the soul of a poet, the spirit of a painter, and the exaltation of a violin virtuoso in the maker as a pre- requisite for its concoction. Of course, it may be eaten by the commonalty, but it is too good for them. It really is a dish for the intelligentsia*. There are not more than a dozen people in the United States who have the temperament and the touch required. One of these is Roy Camithers. And herewith, as my favorite recipe, I set down the complicated but necessary, procedure for producing this work of art: Take four pounds of fresh honeycomb tripe and one pound of fresh manyplies tripe (the thickest part) and wash thoroughly in many changes of fresh water. Drain well, and scrape to have all absolutely clean. Take two calf's feet and carefully bone each foot and cut into pieces two inches square. Have a large earthen pot, scrupulously clean, and line sides and bottom of this pot with very thin slices of larding pork. Place tripe and cut up feet in pot. [163] THE STAG COOK BOOK Add two ^nall red carrots, two white onions with two cloves stuck in each, and half of a sound, seeded pepper. Make a bouquet of two leeks, two branches of celexj^ three branches of parsley, and a sprig of th3mie, marjoram, a blade of mace and a bay leaf — only one. Put this bouquet in the pot and pour in a half pint of white wine, a pint of cider and a quart of consomme or white broth. Season with a full teaspoon of salt and half a spoon of black pepper. Now make a stiff dough with a pound of white flour and two gills of water, roll out on a table imtil you have enough to cover the pot, and cover closely, making sure there can be no evaporation. Place pot in a very slow oven and cook for fifteen hours. Then lift up the cover, skim of£ the fat, and remove the bouquet of herbs and the vegetables. • Chop together six shallots, or scallions if shallots are not procurable, the red part of a cstrrot, a bean of sound garlic, two ounces of raw ham and an ounce of raw lean pork. Place this hash in a saucepan with a tablespoon of melted butter, cook gently on the fire for five minutes, stirring lightly, and then pour in half a gill of cognac and let it reduce briskly imtil it is nearly dry. Put the contents of the pot on the saucepan, add a gill of pure tomato juice

Cook this with the app: pantry check, scaling, and the assistant.