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Meat, Northern, Eastern and Western France

Tripes à la mode de Caen with steamed potatoes

Tripes à la mode de Caen is a Norman dish of beef tripe slow cooked in cider and calvados with an ox foot, carrots, and onions. For 4 people, it takes about 5 hours, a medium difficulty level, and around €3.20 per person. The key to success is the long, gentle oven cooking that makes the tripe tender, served alongside steamed potatoes to balance the richness.

Tonight it's heritage cooking with tripes à la mode de Caen, slow simmered in cider, served with steamed potatoes.

Tripes à la mode de Caen with steamed potatoes
Total time
5 h
Difficulty
Medium
Cost per person
€3.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Tripes à la mode de Caen has a tender, almost gelatinous texture thanks to the ox foot, and a deep flavor where the cider adds a tangy edge that cuts through the richness of the offal. The calvados, used sparingly, reinforces that Norman character without overpowering it. This is a dish for people who enjoy bold flavors and regional culinary heritage.

This is a Sunday or day off recipe, not a rushed weeknight dinner, since it needs several hours in the oven. It suits gatherings with extended family or friends who appreciate traditional cooking, best made in fall or winter, when you want something warming that simmers away while you get on with other things.

The ingredients

4 people

Butcher

  • prepared beef tripe 1.2 kg
  • ox foot or veal foot 1

Fruits and vegetables

  • carrots 4
  • onions 3
  • bouquet garni 1
  • potatoes 800 g

Pantry

  • dry cider 75 cl
  • calvados 5 cl
  • clovesoften in the pantry 2
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the tripe into squares and rinse it under cold water.

    Ask your butcher to prep it for you, it saves you an hour.

  2. Line a Dutch oven with sliced onions and carrots, then add the foot, the tripe, the bouquet garni, and the cloves.

    Stick a clove into an onion, that way it's easy to pull out later.

  3. Pour in the cider and calvados, season lightly with salt, add pepper, and cover with parchment paper then the lid.

    The parchment sticks to the surface and keeps all the steam inside the pot.

  4. Cook in the oven at 150 degrees. 4 h

    Check after 2 hours, add a little water if it's drying out.

  5. Steam the potatoes, skim the fat from the pot, and serve the tripe piping hot. 25 min

    Serve in warmed deep plates, tripe cools down fast.

Our tips to get it right

  • Pick a good dry cider, not too sweet, its acidity helps balance the richness of the tripe during the long cooking time.
  • If you don't own an oven safe Dutch oven, use a heavy lidded pot on very low heat on the stovetop, checking it more often.
  • Make this dish a day ahead, it actually tastes better reheated the next day once the flavors have had time to meld.

The variations

  • Swap the calvados for brandy if you don't have any, the result shifts slightly but stays flavorful.
  • There isn't really a faithful vegetarian version, since tripe is the central ingredient of this dish.
  • For a faster version, use a pressure cooker, which cuts the cooking time down to about 1.5 hours instead of 4.

What to serve it with

  • Steamed potatoes, as in the recipe
  • Crusty country bread for dipping
  • A simple green salad on the side

Storage

The tripe keeps for 3 days in the refrigerator in a sealed container, and it actually tastes better the next day. It freezes well for up to 2 months in an airtight container. Reheat it gently over low heat or in the oven, adding a splash of water or cider if needed to keep it from sticking.

Questions about this dish

Can you replace the ox foot with something else?

The ox or veal foot provides the gelatin that gives the sauce its silky texture. Without it, the dish will be thinner, but you can still make it and the flavor will stay close to the original.

Do you need to marinate the tripe before cooking?

No, that's not necessary for this recipe. The tripe is rinsed in cold water and goes straight into the pot with the cider and calvados, which is plenty of time for the flavors to soak in.

Can you make this ahead for a dinner with friends?

Yes, it's actually recommended. Make the tripe a day or two in advance, it only gets better, then just reheat it gently before serving.

Why add parchment paper before the lid?

The parchment paper sticks to the surface of the dish and traps the steam inside the pot. This keeps the liquid from evaporating too quickly during the long cooking time.

How long does it take to make a tripes à la mode de Caen with steamed potatoes?

Count 5 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tripes à la mode de Caen with steamed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tripes à la mode de Caen with steamed potatoes cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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