Preparation time: 30 minutes
Cooking time: 6 hours
1.2kg tripe, bleached by the butcher
1 calf’s foot, boned
200g pork rind
6 brown onions, finely chopped
1/2 bunch of flat-leaf (Italian) parsley, chopped
4 granny smith apples, peeled, cored and cut into wedges
2 x 500ml bottles of dry cider
2 1/2 tablespoons of Calvados (apple brandy)
Salt and pepper, to taste
Preheat the oven to 150degrees
Cut the tripe into cubes, approximately 4cm
Place all the dry ingredients, except for the apples, in a casserole dish.
Pour in the cider and Calvados. Add enough water so that the level of the liquid is 5 cm above the tripe. Season to taste.
Bake, covered, for six hours. Check the amount of liquid at regular intervals; the mixture should always be covered. Add more water if necessary.
Half an hour before the cooking time is up, add the apples to the casserole.
Bake, covered, for a further 30 minutes, or until the apples and tripe are tender.
Remove the pork rind and discard.
Season to taste, garnish with the extra parsley and serve.
This recipe was taken from The Book of Tripe by Stéphane Reynaud.
Published June 2014