Tripes à la mode de Caen

Thoroughly rinse and blanch the tripe in a large pot of boiling salted water for 10 minutes, then drain and cut into roughly 5 cm (2-inch) pieces.

Peel and roughly chop the onions and carrots, then arrange them along with the celery leaves, parsley, and crushed garlic cloves across the bottom of a large heavy-bottomed casserole or Dutch oven to form an aromatic bed.

Layer the blanched tripe pieces evenly over the aromatics, then season generously with salt and pepper.

Pour the white wine, beef broth, and apple brandy (Calvados) over the tripe until the liquid nearly covers the contents of the pot.

Seal the casserole tightly with its lid, using a flour-and-water paste luted around the rim if desired to trap steam, then place in an oven preheated to 150°C (300°F).

Braise the tripe in the oven, undisturbed, for a minimum of 12 hours, allowing the long, slow heat to tenderize the tripe and meld the flavors into a rich, gelatinous broth.

Carefully unseal the casserole, skim any excess fat from the surface of the braising liquid, and taste the broth, adjusting seasoning with salt and pepper as needed.

Serve the tripe hot directly from the casserole into warmed deep bowls, ladling plenty of the aromatic broth over each portion and garnishing with fresh parsley.