Tripe in cider and Calvados

Ingredients for 6 servings:

• 1 kg pre-cooked tripe, 2 veal feet chopped by the butcher
• 125 g bacon rind
• 2 carrots
• 4 onions
• 2 garlic cloves
• 4 cloves
• 1 bunch of herbs (bouquet garni), large
• 350 ml cider
• 2 cl Calvados
• Salt and pepper, from the mill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Tripes a la mode de Caen

Cut the tripe into thin strips. Rinse the veal trotters in cold water. Remove the meat and chop finely. Blanch the bacon rind briefly in boiling water. Wash and trim the carrots. Cut only very large carrots lengthwise. Peel and quarter the onions. Peel the garlic cloves and cut into sticks. Place the bacon rind in a casserole dish. Arrange the veal trotters bones, vegetables, cloves, and bouquet garni on top. Place the tripe with the veal trotters meat on top. Season each layer with salt and pepper. Pour in enough cider to cover the tripe. Add the Calvados. Close the dish tightly. Simmer the dish over low heat for 2-3 hours. Once cooked, remove the bones and bouquet garni.