The recipe for tripe à la mode de Caen
The origins of this dish plunge us into the Middle Ages, in the 11th century, at the time of William the Conqueror. Legend has it that its cook, the monk Cidoine Benoît, invented the recipe in the Abbaye aux Hommes, in Calvados.
However, the recipe back then is a little different from today. In the original version, it is a question of cooking the stomach of the beef to which we add the feet, herbs and kidney fat. William the Conqueror accompanies it with Norman apple juice. As early as the 13th century, brotherhoods that celebrate guts appear.
The current recipe, on the owes to a certain Marie Bernard, born in Caen in the middle of the 19th century. It quickly became the symbol of Norman cuisine. In Paris, we owe the dish’s reputation to a restaurant owner, Christian Pharamond, who opened a restaurant in the Les Halles district. His speciality ? Tripe à la mode de Caen offered by Oscar Wilde, Ernest Emingway or Georges Clémenceau and which can always be eaten in a timeless atmosphere, at Petit Bouillon Pharamond.
The tripe is made up of the 4 parts of the stomach of the beef: the caillette, the pansy, the leaflet and the bonnet.
The recipe for tripe à la mode de Caen
Ingredients :
- 1 kg blanched tripe
- 1 beef trotter (for texture)
- 4 carrots
- 2 onions
- 2 cloves garlic
- Thyme, bay leaf, 1 clove, salt, pepper
- 75 cl of raw cider
- 5 cl of calvados
- Cut the tripe into 4/5 cm strips
- Cut carrots and onions into rings
- Sweat the carrots and onions in a large pot
- Add tripe and foot
- Deglaze with cider and calvados
- Add the thyme, bay leaf, clove, salt and pepper
- Close the cocotte and bake for 4 hours at 180°C