Skip to main content
Main

Tripe a LA Mode De Caen

Tripe à la Mode de Caen is a French tripe stew cooked with pork, calf's foot, onions, herbs, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Tripe a LA Mode De Caen

Ingredients

Directions

Prepare

  1. Clean the tripe thoroughly.

  2. Cut the tripe into ½ inch square pieces.

  3. Blanch the tripe for 5 minutes.

  4. Strain the tripe through a colander.

  5. Remove the skin from the pork.

  6. Cut the pork into small pieces.

  7. Bone the calf's foot.

  8. Separate the calf's foot into 6 parts.

  9. Blanch the calf's foot with the pork skin.

Simmer

  1. In a 4-quart pot, combine the tripe, pork, and calf's foot.

  2. Add the broth, onions, bouquet of herbs, salt, cloves, pepper, and brandy.

  3. Cover the pot tightly.

  4. Bring the mixture to a boil.

  5. Reduce the heat.

  6. Simmer gently for 3 hours.

Serve

  1. Remove the onions and herbs before serving.

  2. Arrange the tripe in a vegetable dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pork + oniontop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Clove + brandytop 14% of all pairs
    Smell alikemoderate
    Cooked together2,362 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tripe
Provides the main body and chewy, gelatinous texture after long, gentle simmering.
Calf's foot
Releases gelatin into the broth, giving the finished dish body and a silky mouthfeel.
Breast of pork
Adds fat and rich meaty flavor that enriches the long-cooked broth.
Onions
Soften during simmering and add sweetness and aromatic depth to the broth.
Brandy
Adds aromatic depth and a warm, rounded flavor to the braising liquid.

The step that matters

Cover the pot tightly and simmer gently. A tight lid keeps moisture and aroma inside so the liquid does not evaporate, while gentle heat breaks down collagen slowly. A hard boil would toughen the meat and cloud the broth.

Swap the onion

How well each one fits the dish's main ingredients (pork, clove, pepper, brandy):

  1. Capsicumfits better
  2. Carrotfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against pork, clove, pepper, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Pork CakePork Cake107 recipesRoast PorkRoast Pork82 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes