Recipe: Tripes à la mode de Caen

1- Place the piece of tripe and the two halves of calf's foot in a large pot. Fill with cold water and bring to a boil (blanch) keep this boil for three minutes then under the cold water tap while cleaning the pieces well.

2- Then drain and cut the tripe into squares of 7 to 8 cm on each side.

3- In the oven-safe casserole (like Le Creuset style) put on the bottom the carrots, onions, garlic, thyme, bay leaf, and the sliced white part of leek, then place your squares of tripe and your halves of feet, salt, pepper with ground pepper and then pour the white wine, cider, and calvados and put a lid that will fit exactly on your pot.

4- Turn on your oven to 145°C (th5).

5- Put in the oven for five hours of cooking.
In ancient times, to preserve the flavors of tripe à la mode de Caen, the pot was made hermetic by arranging around the lid a mixture of flour and water called a lute which, when cooked, became as hard as stone and thus prevented vapors from escaping. This casserole was placed in the baker's oven when he had finished baking his breads and they were enjoyed after 7 or 8 hours of cooking at low temperature.
Ideally you would have a programmable electric oven, so you put your tripe to cook before you go to bed and it cooks quietly then when the oven turns off it rests.
Presentation
First, remove the halves of calf's feet