Summary

Ingredients

• 1 kg tripe, pre-cooked, 2 veal feet chopped up by the butcher
• 125 g bacon rind
• 2 carrot (s)
• 4 onion (s)
• 2 cloves garlic)
• 4 clove (s)
• 1 bunch herbs, (bouquet garni), large
• 350 ml cider
• 2 cl calvados
• Salt and pepper, from the mill

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Instructions

1. Cut the tripe into narrow strips. Wash the calf`s feet with cold water. Peel off the meat and cut into small pieces.
2. Briefly blanch the bacon rind in boiling water.
3. Wash and clean the carrots. Only cut very large carrots lengthways. Peel and quarter the onions. Peel the garlic cloves and cut into sticks.
4. Place the bacon rind in a casserole. Place the bones of the veal feet, the vegetables, the cloves and the bouquet garni on top. Place the tripe with the meat from the cabbages on top. Season each layer with salt and pepper.
5. Pour on enough cider to cover the tripe. Add the calvados. Close the pot tightly. Cook the dish over a mild heat for 2-3 hours. After cooking, remove the bones and the bouquet.