{"id":4588,"slug":"tripe-a-la-mode-de-caen","title":"Tripe à la mode de Caën.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight pounds of raw tripe","four ox feet","one pound of raw beef suet","four large onions","salt and pepper","one bouquet garni","one-half pint of brandy","one pint of white wine","water","one-half pint of dry apple cider","one glass of brandy"],"ingredients_norm":["raw tripe","ox foot","raw beef suet","onion","salt and pepper","bouquet garni","brandy","white wine","water","dry apple cider"],"steps":["Parboil eight pounds of raw tripe and four ox feet.","Cut both the tripe and the feet in pieces two inches square.","Chop one pound of raw beef suet and four large onions very fine.","Put in an earthen pot half of the suet and onions, then half of the tripe and feet, then the remainder of the suet and onions, followed by the rest of the tripe and feet.","Season with salt and pepper, add one bouquet garni, one-half pint of brandy, one pint of white wine, and fill the remainder of the space in the pot with water.","Put a cover on the pot and seal with any kind of paste or dough, so that no air or steam can escape.","Put the pot in a moderate oven and leave for about eight hours; then take out of oven, take off the cover, and remove the bouquet garni.","If there should be too much fat on top a little may be taken off. Ordinarily there will not be too much. Season to taste with salt and pepper, add one-half pint of dry apple cider and one glass of brandy, and boil for two minutes.","Serve hot. The proper way to serve tripe à la mode de Caën is in small individual earthen pots, on à large plate, with red-hot ashes under the pot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w21:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"e4ef7f5337e32608ac1f65f4d4020173e785ab35c87a462aba62a79a5a9487df","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/tripe-a-la-mode-de-caen"}