Ingredients
- 3 pound fresh, cleaned tripe
- 2 pound calves foot, split
- 2 pound sliced onions
- 1/4 pound beef suet
- 1 pound onion stuck with cloves
- 2 pound bay leaves
- 1 pound bouquet garni
- 8 slice d carrots
- 1/2 cup calvados
Preparation
Baking Directions:
Trim, wash, soak, blanch, wash again, drain and cut into 1 1/2" pieces.
Wash and blanch a calve's foot.
Peel and slice the onions.
Dice the suet.
Line the bottom of a casserole with a layer of onions and carrots, then a layer of tripe and a sprinkling of suet and black pepper.
Continue to build layers and top with the calve's feet and clove-studded onion, a bay leaf and the bouquet garni.
Pour over this the Calvados or brandy and enough water or cider to cover.
Bring just to a boil.
Seal the casserole with a strip of pie pastry dough and bake in a preheated 480-degree oven for 12 hours.
When ready to serve break the seal, remove the bouquet garni, bay leaf and whole onion.
Degrease the sauce and pick the meat from the calve's foot.
Return the meat to the casserole to heat through and serve in preheated individual small casseroles with boiled parsley potato.
