Caen-Style Tripe
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I am more comfortable with recipes that move forward quietly, the ones that call for presence rather than showmanship, and that is exactly why I return to Caen-style tripe when I want to talk about cooking in LaBouffe. I love this very Norman idea of a dish that does not pretend, that takes its time and ultimately says a great deal with very little. In my kitchen, I gently sauté the beef tripe with a mix of carrots, onions and leeks, then add a bouquet garni, dry Normandy cider, a splash of Calvados, a little stock and calf’s feet, which give the cooking juices their distinctive body. Then I let it simmer for a long time—really a long time—because that is when the recipe becomes just right: the aroma settles, the meat softens, and the kitchen takes on the comforting depth I look for when I come home after a day of work in front of the screen.
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Where: Normandie