Tripe Caen style

Preparation:

Preparation: Cut the veal feet in half lengthwise, blanch them for 5 minutes in a pot of boiling water, then put them side by side in a saucepan. Scald the tripe in boiling water too, cut it into small pieces and put it in the saucepan, add the pieces of oxtail, the onions, in each of which you will have inserted a clove and a bay leaf, and the garlic cloves and the bouquet garni wrapped in towel. Pour the cider and the beef broth into the bowl and sprinkle it all with the butter flakes. Close the saucepan with a sheet of aluminum foil, on which you will also place the lid, and cook in the preheated oven (130 degrees) for 5 hours. After this time, open the saucepan and add the carrots and celery cut into small pieces, the thyme, the pulp and the tomato paste to the preparation. Close the saucepan again and cook in the oven for another 3 hours, then add salt, add the Calvados and cook in a covered container: it will take another 1-2 hours. 20 minutes before the end, sprinkle the preparation with a generous grind of pepper and add the peeled and halved potatoes. When the tripe is ready, remove a good part of the cooking liquid from the saucepan, let it reduce in a separate saucepan, then pour it over the tripe and serve. If you prefer, you can replace the potatoes with good polenta or white rice. If you want to follow the French tradition, you can cook the tripe in the typical terracotta casserole: butter it abundantly, add all the ingredients immediately, seal hermetically with a mixture of flour and water and cook in the oven. With this system the tripe will be particularly tender. --- ADVICE. In the past it was considered above all a poor dish, but today tripe has also been rediscovered by the most renowned restaurants, as has happened for many tasty dishes of the popular tradition. In fact, tripe, which is included in the so-called ''offal'', is one of the least valuable parts of cattle, as it is the stomach of these ruminants, and is sold thoroughly cleaned and generally already boiled. It has a different appearance depending on the part of the stomach and, cut into strips, is cooked in various ways, mostly with plenty of sauces, sautéed vegetables and aromatic herbs, which make the tripe, not particularly tasty in itself, a truly appetizing.