Ingredient and proportions:
1 kg of guts
One stalk of celery thyme
½ liter of vinegar
DIFFICULTIES: average – preparation: 1 hour – Cooking: 2 hours and 15 minutes.
Here is a recipe for preparing and storing tripe that, with a seasoning, can make an original and appetizing appetizer. Rinse the guts and scald them
About ten minutes, then drain them and cut them into strips. Cook them in a pan full of salted water with an onion, carrot, and celery. After 2 hours, drain them and place them in another container with a pinch of thyme, white wine, and vinegar. Boil for about ten minutes, stirring often, then let the preparation cool as it is, then carefully drain the tripe and store it in jars with a few peppercorns, bay leaves, and small pieces of chili pepper. Cover with foil and seal tightly.
The capital of the Calvados department, well known for the golden brandy that bears its name, the city of Caen has been famous since the Middle Ages for its abbeys of men and women, but also the famous Caen-style tripe. These tripe have the particularity of being cooked for a very long time, in a tasty sauce made of carrots and onions with cloves, a bouquet garni, and especially cider and a good spoonful of calvados.