Lower Normandy Tripes à la Mode de Caen

The Caen-style tripes, commonly called tripes A la Mode de Caen in France, is a traditional meat casserole from Lower Normandy. This French stew made out with beef offal is part of Normandy's tasty, rustic gastronomy highly appreciated by lovers of meat and gourmet tourists.

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The typical tripes a la mode de Caen beef dish from Lower Normandy dates back to the late Middle Ages. According to the tradition, the authentic Caen-style Tripes dish was set up by a monk of Caen abbey, Sidoine Benoît, who created an irresistible recipe - definitely different from Italian or Polish equivalent meat stews.

Traditional Caen-style Tripes

This typical Norman dish indeed makes the difference by its simplicity and authenticity. It is cooked with spices, onions and garlic, a fresh bouquet garni - flavourful mix of French herbs - and tasty vegetables like leek, celery and carrots. It is not surprising that tripes à la mode de Caen have become one of the reasons why Parisian people like to spend their weekends in Lower Normandy!

The 4 kinds of tripe and the split calf's foot - which are the mainstays of this Norman traditional dish - can also be stewed with white wine. The only requirement is to cook the meat in a large terracotta casserole called Tripière in French, the lid of which is sealed for the 12 hours cooking.

Normandy's offal dish is traditionally served on a bed of steamed potatoes for village or family gatherings. To perpetuate and protect the authentic recipe of Tripes A la Mode de Caen, Jean Le Hir, Norman butcher, created the Golden Tripière Brotherhood in 1951.

Since then in Lower Normandy, the association organizes every year a great, popular competition to elect the best Producer of Tripes, considered "ambassador" of the Normandy gastronomy!

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