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View Diary: Affirmative Action Orgasms (12 comments)

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  •  Two things (3+ / 0-)
    Recommended by:
    commonmass, gramofsam1, sturunner

    a) I am a foodie of such epic pretension that I am even aware that "Tripe a la Mode de Caen" was the preferred dish of William the Conqueror. long as you use very fine Calvados to make it properly.  Save the cheap stuff for the apple-pork dishes.  And anything with roots to French Cuisine is, by definition, good eats.

    b) You should avoid denigrating legitimate secondary definitions of words with centuries of adoptive translingual meanings

    tripe (traɪp)

    1. the first and second divisions of the stomach of a ruminant, esp. oxen or sheep used as food.
    2. Slang. something, esp. speech or writing, that is false or worthless.
    [1250–1300; Middle English < Old French]

    I stand by the adjective. ..with an emphasis on the worthless.  ;)

    Красота спасет мир --F. Dostoevsky

    by Wisper on Tue Nov 05, 2013 at 08:04:14 AM PST

    [ Parent ]

    •  And I was going to give a great recipe. (0+ / 0-)

      Then you insulted me. Go back to insulting the diarist. ;)

      •  I can remember the days (2+ / 0-)
        Recommended by:
        commonmass, Pithy Cherub

        when a diary like this would be full of recipes....

        Tripe a la Mode de Caen


            1 kg tripe
            1 calf's foot
            200 g bacon 400 g onions
            800 g carrots
            1 bouquet garni
            1 clove
            1 small glass of Calvados
            1 l dry white wine
            salt and pepper


            Preheat oven to 210°C. Rinse tripe carefully and cut them in squares with scissors. Peel and chop onions.

            Cut bacon in large pieces. Peel and slice carrots.

            Place a layer of chopped onions in an earthenware marmite, then a layer of bacon. Salt and pepper.

            Continue with a layer of tripe and calves foot, a layer of carrots, a layer of tripe and calves foot and a layer of carrots.

            Finish with a layer of tripe. Pour the Cognac and white wine over the dish. Add spices and cover with water.

            Cover with top and cook in oven for at least 6 hours.

        This is hardcore Norman food (and the medieval recipe would have hooves in it as well and require 10-12 hours).  You can make a more traditional French version of this by replacing the cider with cream.

        Красота спасет мир --F. Dostoevsky

        by Wisper on Tue Nov 05, 2013 at 08:13:20 AM PST

        [ Parent ]

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