Rodney Myrvaagnes wrote:
>
> On Thu, 20 May 2004 23:04:07 +1200, Daisy >
> wrote:
>
> >This may be for those regulars on this n/g who are not American. I
> >simply don't know if Americans eat tripe - but some English people do
> >and I would dearly like to have some tripe and onions fan to let me
> >have their favourite recipe for this absolutely delectable dish - well
> >it is delectable to those who like the stuff I know!
> >
> I have enjoyed tripe at restaurants and did try cooking it at home
> once. I used a recipe called 'tripes a la Nicoise' IIRC. It was tripe
> and onion primarily, but I don't remember the details.
>
> My favorite ever tripe was 'tripes a la mode de Caen,' a Normandy
> classic, which I had in a restaurant. Unfortunately it takes a very
> long time in a special crock. I suppose it might work in a crockpot.
> Rodney Myrvaagnes J36 Gjo/a
>

Here's a simplified version for home cooking.
From: 'La Cuisine Familiale Francaise'
(my translation)

Tripe a la mode de Caen

3 pounds (1500 g) tripe
one calf or cow foot split into two pieces
1 bouquet garni, divided into two
4 carrots, cut into rounds
2 onions with a clove stuck in them and sliced
salt
whole peppercorns


(tripe is normally prepared and ready to cook)
Soak the tripe for six hours in cold water with vinegar added. Blanch
and cool in cold water.
Cut into pieces about the size of the palm of the hand.
Line a heavy pan with a layer of carrots, one onion and the bouquet
garni. Salt and add the pepper tied up in gauze.
Layer some tripe and half the calf foot. Cover with another layer of
carrot, onion and bouquet garni. Layer with the meats again.

Add water to cover. Cover the pan and let simmer for 7 hours. Remove the
tripe and degrease the sauce. Serve in a shallow bowl.