Normandy Style Tripe Stew

If using raw tripe, clean it thoroughly by rinsing multiple times and blanching in boiling water for 10 minutes, then drain. Cut all tripe into 5cm (2-inch) pieces. Prepare your carrots, onions, leek, and garlic.

In a large, heavy-bottomed Dutch oven or oven-safe pot, place the beef feet at the bottom. Layer with half of the chopped vegetables. Add the tripe, then top with the remaining vegetables. Season generously with salt and freshly ground black pepper.

Pour the Calvados over the ingredients. Carefully ignite with a long match to flambé, allowing the alcohol to burn off. Once the flames subside, add the dry apple cider.

Tuck the bouquet garni into the pot. Add enough water to just cover the ingredients. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot tightly with a lid. You can seal the lid with a simple flour and water dough to prevent steam from escaping, a traditional method. Transfer to a preheated oven at 150°C (300°F).

Cook for a minimum of 4 hours, or until the tripe is incredibly tender. For best results, some chefs cook it for 6-8 hours, or even overnight at a lower temperature (e.g., 100°C / 210°F).

Remove the pot from the oven. Carefully remove the beef feet and bouquet garni. Taste and adjust seasoning as needed. Serve hot, traditionally with boiled potatoes or simply with crusty bread to soak up the glorious sauce.