The great Norman bistro classic, smothered and slowly stewed in dry farmhouse cider and calvados. The beef stomachs and foot slowly confit until meltingly tender, coated in a rich, amber sauce.
Ingredients
- 2.2 kg Blanched beef tripe (rumen, reticulum, omasum, and abomasum)
- 1 piece Split beef foot
- 150 g Fresh pork rind
- 400 g Sand carrots
- 300 g Yellow onions
- 200 g Leeks
- 6 cloves Garlic cloves
- 75 cl Dry Normandy farmhouse cider
- 10 cl AOC Normandy calvados
- 50 cl Unsalted beef broth
- 1 piece Fresh bouquet garni (thyme, bay leaf, parsley)
- 3 pieces Cloves
- 15 g Coarse sea salt
- 1 tsp Black peppercorns
- 150 g T55 wheat flour
- 8 cl Water
Method
- Carefully rinse the pieces of tripe under a stream of cool water, drain them completely, then cut them into uniform squares of about five centimeters on a side. Rinse and scrape the split beef foot.
- Peel the carrots and cut them into thick rounds. Peel the onions: slice the first one into thin strips and pierce the second with the cloves. Peel the garlic cloves, crushing them with the flat of your hand. Clean the leeks and cut them into large chunks.
- Line the bottom of a cast-iron Dutch oven or a stoneware tripe pot with the fresh pork rind, fat side against the wall to prevent the juices from sticking to the bottom during the long hours of cooking.
- Place half of the carrots, leeks, sliced onion, garlic cloves, and the bouquet garni at the bottom. Alternate the pieces of tripe with the remaining vegetables, then nestle the split beef foot right in the center.
- Season with the coarse sea salt and black peppercorns. Pour the calvados over the mixture, then pour in the dry farmhouse cider and beef broth so that it just covers the meats.
- Make the luting dough: combine the flour and water in a bowl, then knead briefly until you have a smooth, pliable dough. Roll it into an even rope the circumference of your pot.
- Apply the dough rope all along the top rim of the pot, then place the lid on top, pressing firmly to create a watertight seal that will trap all the flavors.
- Preheat your oven to 120 °C. Place the sealed pot on the middle rack and let it confit very gently for ten hours without ever opening the vessel, to maintain an imperceptible simmer.
- Take the pot out of the oven. Crack the hardened dough crust using the blade of a knife, remove the shards of dried dough, then lift the lid to release the concentrated aroma of the amber broth.
- Remove the bouquet garni and the clove-studded onion. Extract the beef foot, detach the tender meat and gelatinous pieces along the bones, cut them into small pieces, and return them to the pot, discarding the bare bones.
- Skim off the excess fat floating on the surface using a small ladle if necessary. Stir gently to coat the squares of tripe in the rich, gelatinous juice, then serve immediately in hot shallow bowls.
Nutrition
Per serving
- Energy
- 816.8 kcal
- Protein
- 88.2 g
- Carbohydrate
- 39.84 g
- Fat
- 26.29 g
- Fibre
- 4.95 g
- Calcium
- 48.35 mg
- Iron
- 2.23 mg
- Magnesium
- 26.33 mg
