Tripes à la Mode de Caen (Norman Stewed Tripe)
Tripes à la mode de Caen is a Norman stew of tripe cooked in a sealed pot for 10 to 12 hours. The long, slow bake turns the tripe and calf's foot tender and gives the broth body from the bones. Apple brandy and white wine reflect the cider country of Normandy, and a foil-wrapped lid keeps every drop of liquid inside. It feeds a crowd and needs almost no attention.
Instructions
Heat the oven to 300°F.
Combine all of the ingredients in a very large bowl and stir until the tripe, vegetables, bones and liquids are evenly mixed.
Transfer everything to a deep casserole or Dutch oven that has a tight-fitting lid. Wrap the whole pot completely in foil so no steam can escape.
Bake for 10 to 12 hours, leaving the pot sealed throughout. Lift out the bones before serving.
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