Tripe a La Caen

Cut the cooked tripe into 5 cm squares – scald the calf’s foot and split it lengthwise – dice the rind and ham – cut the vegetables and onions into coarse slices – put everything together in a well-sealed earthenware dish or possibly in a fireproof porcelain dish. Add spices, wine and boiling water – Bring to the boil and then close tightly – Cover the rim with water dough so that the steam cannot escape – Steam in a moderately hot oven for about 5 hours until soft – Serve the dish in its form, wrapped with a napkin.

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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