Tripe with the mode of Caen

The tripe with the mode of Caen are a culinary preparation Norman carried out with the four stomachs (Panse, layer, bonnet and petrel) of ox. The origin of the tripe goes back to the Moyen-âge where they filled already William the Conqueror which was délectait some by accompanying them by an apple juice of Neustrie.

One allots the paternity of the “tripe to the mode of Caen” to a monk cook of the Abbaye to the Men of Caen, name of Sidoine Benoît. The tripe prepares in a ground container conceived with this use, the “tripière” whose lid is luted during very long cooking. There exists a brotherhood devoted to the tasting and the promotion of the tripe to the mode of Caen: " the Great Order of Tripière d' Or".

Poetry

The receipt of the tripe to the mode of Caen was even put in Poésie:

On your request, Jeanneton,

I write to you to give myself

the receipt of the tripe to the mode.

to cook good way,

Perfectly according to the code,

Feet of ox, layer,

mulettes and the bonnet.

For this feast,

With clear water washed well

Cut of square pieces

All this tripaille,

Carrots, onions in round slices,

Leeks, furnished bouquet,

Cloves, celery.

Then, my all beautiful,

Of the ground pal,

Papered of fresh butter,

will assemble the odor of the meadows.

With oiling with this mixture

Of unprocessed products,

Exemption of apple-brandy glass,

Covers the juice building pure.

Of a good salt moderately,

Of abundant ground pepper,

Seasons this vintage.

Twelve hours of cooking to the furnace

Of a baker of surrounding.

It is essential at the end of this time

That consistent juice, gilded,

Réduit, odorous, vigorous

Baigne this mets truculent.

You will serve this wonder

In extreme plates.

And here, O my charming,

the receipt without similar

That bequeathed me a mien relative

tripe to the mode of Caen.

Receipt of the tripe to the mode of Caen

Preparation: 30 minutes. Cooking: 15 hours.

Ingredients for 10 people

3,5 kg of ox tripe (Paunch, Layer, Bonnet, petrel) bleached,
1 foot of cooked ox and half-compartment into two,
1 kg of Carrot S,
2 large Onion S,
1 Leek,
8 pods of garlic,
3 cloves,
1 score of grains of whole Pepper,
1 furnished bouquet (Thyme, bay-tree and Parsley),
1 bottle of Cider gross,
1 small glass of apple-brandy,
1 glass of Flour,
salt.

Realization:

To get the tripe bleached as well as the foot of ox in the tripe butcher. To place a plate turned over to the bottom of the tripière to prevent that the tripe does not attach. To cut the tripe in squares from 4 to 5 cm. To peel, wash and cut carrots out of discs. To peel and cut onions in districts. To wash and cut leek in fine discs. To lock up the aromatics (furnished bouquet, peeled cloves of garlic, cloves, peppercorns, onion districts, leek discs) in a square of muslin. To lay out with the bottom of the tripière all that is not tripe (vegetables and aromatics) in order to create a comfortable bed. To salt of high taste. To add the tripe. To wet Cider and of glass of apple-brandy, with height of the meats. To prepare luting by mixing the flour with water. To place the lid on the tripière and hermetically to weld it by luting it. To cook with very soft furnace (100°C) during fifteen hours: the tripe must cook with small quivering without never boiling. At the end of the cooking, to release the lid, to raise it, wait a few minutes and to degrease the bubble. To remove the bones of the foot of ox and the aromatic sachet. The tripe in front of imperatively tasting itself quite hot under penalty of being indigestible. To sprinkle Cider stopped.

Note: Sometimes Some paper the tripière with a large fresh bacon pork rind, fatty side against the walls.

External bond

Internet site of the Brotherhood of Tripière d' Or

Random links: