Ingredients
- 1 kg tripe
- 1 calf's trotter
- 45 ml (3 tablespoons) vinegar
- 1 onion, thinly sliced
- 1 carrot, sliced
- 60 ml (4 tbsp.) canola oil
- 15 ml (1 tbsp.) tomato paste
- 1 clove
- 2 sprigs fresh thyme
- 3 sprigs parsley
- 1 bay leaf
- 1.5 l (6 cups) dry cider
- 150 ml (10 tbsp.) Calvados
- Cayenne pepper, to taste
- salt and pepper to taste
Preparation
- Clean, rinse and scald, then scrape off the calf's trotters and remove the inner membrane from the tripe.
- In a bowl of cold water, add the vinegar and leave the tripe and calf's trotters to drain for 3 to 4 hours.
- In a saucepan of boiling, salted water, precook the tripe and foot for around 20 minutes.
- Cut the tripe into equal-sized strips for even cooking. Cut the veal foot in half.
- In a hot pressure cooker, sauté the onion and carrot in the oil for 2 to 3 minutes.
- Add the tomato paste and stir.
- Deglaze with cider and add the tripe, calf's trotters, garlic, cloves, thyme, parsley, bay leaf, calvados, salt, pepper and chilli to taste, cover with 3/4 water, lock the lid and leave to cook. When the valve whistles, turn down the heat and cook for about 1 hour, depending on the size of the casserole. Check seasoning. Check for tenderness.
- Depending on the consistency of the sauce, simmer for a few minutes over medium-low heat, uncovered, to thicken.
- Before serving, remove the bones, thyme sprigs and cloves.
