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New ZealandFlavors · Caen
The four parts of the cow’s stomach and the beef foot cooked for many hours with carrot, onion, leek and herbs in a clay pot called a tripière. Dish of the city of Caen, upheld by a brotherhood created in 1951 and registered in 1952.
Traditional dish from Caen, Normandia
Also known as: tripes de Caen, tripes à la mode
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Tripes à la mode de Caen — Caen, France
Tripes à la mode de Caen are made from the four parts of the cow’s stomach, cut into pieces, and the beef foot, which provides gelatin and thickens the broth. The meat goes into a tripière, a tall lidded clay pot, with carrot, onion studded with clove, leek, a bouquet of herbs, salt, pepper and water. The cooking, slow and in a low oven, lasts many hours; traditional recipes mention about twenty.
The tradition attributes the recipe to a monk cook of the Abbey of the Men of Caen, Sidoine Benoît, placed by most sources in the 14th century. Another tradition links the taste for tripe to William the Conqueror, who is said to have eaten them with apple juice. These are stories without documentary evidence.
In 1951 the Tripière d'Or was founded in Caen, officially declared in 1952, a Norman gastronomic brotherhood dedicated to tripes à la mode de Caen. Each year, in autumn, it organizes a competition for professionals that elects the best tripe of the year. Under the brotherhood’s rules, the recipe contains no alcoholic beverage.
The dish is sold ready-made by the city’s butchers and charcutiers and appears on the menus of Caen’s traditional restaurants.
Caen , Normandia
City dish, with a recipe attributed to a monk of the Abbey of the Men and upheld by a Caen brotherhood since 1951.
The four parts of the cow’s stomach; beef foot; carrots; onions studded with clove; leek; bouquet of herbs; salt and pepper; water.
Very hot, served in a deep plate or in the tripière itself, with steamed potatoes and bread.
Especially in autumn and winter, from October to March, and during the Tripière d'Or competition period.
Your questions
The four parts of the cow’s stomach and the beef foot, cooked for many hours with carrot, onion, leek and herbs in a clay pot.
A Norman gastronomic brotherhood created in Caen in 1951 and registered in 1952 to defend tripes à la mode de Caen. Each year it organizes a contest that elects the best tripe.
Tradition attributes the recipe to Sidoine Benoît, a monk cook of the Abbey of the Men of Caen, placed in the 14th century. There is no document to prove it.
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