Did you know William the Conquerer found this
dish mouth-watering accompanied with apple juice. This Norman heritage, can be prepared
creamy or with cider and white wine .
Ingredients (for
4 people)
1 kg tripes
1 calf's foot
200 g bacon 400 g
onions
800 g carrots
1 bouquet garni
1 clove
1 small glass of Cognac
1 l dry white wine
salt and pepper
Procedure
Preheat oven to 210°C. Rinse tripes
carefully and cut them in squares with scissors. Peel and chop onions.
Cut bacon in large pieces. Peel and slice
carrots.
Place a layer of chopped onions in an
earthenware marmite, then a layer of bacon. Salt and pepper.
Continue with a layer of tripes and calves
foot, a layer of carrots, a layer of tripes and calves foot and a layer
of carrots.
Finish with a layer of tripes. Pour the
Cognac and white wine over the dish. Add spices and cover with water.
Cover with top and cook in oven for at least
6 hours.
