| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Campanile |
4 |
servings |
INGREDIENTS
| 1 |
kg |
Tripe. |
| 1 |
|
Calf's foot. |
| 200 |
g |
Fat bacon. |
| 400 |
g |
Onions. |
| 800 |
g |
Carrots. |
| 1 |
|
Bouquet garni. |
| 1 |
|
Clove |
| 1 |
sm |
Cup brandy. |
| 1 |
l |
Dry white wine. |
|
|
Salt; pepper. |
INSTRUCTIONS
1 Heat the oven (gas mark 7 / 425F / 220C). Peel, wash and chop the onions.
Peel, wash and slice the carrots. Cut the bacon into large cubes. Clean the
tripe carefully, wash and cut into squares with a pair of scissors.
2 In a clay cooking pot, put in the chopped onion with the bacon on top.
Season. Put in a layer of tripe (using about half of it) with the calf's
foot, then put the carrots on top. Finish with another layer of tripe.
3 Pour in the brandy and white wine, add the clove, bouquet garni and
enough water to cover the tripe.
4 Cover and cook in the oven for 6 hours.
Campanile tip:
Serve with chips prepared in the traditional manner, pouring the sauce over
them.
In the Middle Ages, the tripe butchers' corporations in Paris were made up
of six families, who bought offal from butchers, prepared it and then sold
it on to merchants who peddled it in the streets.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“A family altar can alter a family.”