Tripes à la normande

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves 2

By Michel Roux Jr.
From Saturday Kitchen


  • 400g/14oz honeycomb beef tripe (reticulum)
  • 2 bay leaves
  • 1 sprig fresh thyme
  • oil, for deep frying, plus extra for shallow frying
  • 1 onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 100ml/3½fl oz Calvados
  • 250ml/9fl oz dry cider
  • 100ml/3½fl oz brown veal stock
  • 100ml/3½fl oz crème fraiche
  • 60g/2¼oz butter
  • 1 red dessert apple, cored and cut into eight wedges
  • 75g/2½oz plain flour
  • salt and freshly ground black pepper
  • 100g/3½oz golden raisins, blanched, to garnish
  • 2 tbsp chopped fennel fronds, to garnish
  • pinch of liquorice powder, to garnish
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