MAISON DE LA TRIPE
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The Venerable House of Tripe prepares various specialties including the famous Tripes in Brochette. For this, the chief, Thierry Malo, uses the four stomachs of beef: the pansis, the sheet, the peel and the bonnet, but also the beef foot. Of course, each ingredient is rigorously selected. The manufacture of skewers requires time and skill. White wine, cider and Calvados enter the preparation for cooking but the dosages are well kept. An onion is added to a cloth of cloves, carrots, bouquet and butter. Everything is put in the oven to cook at the choir between 12 and 2 p. m. That's it! You can also find in a shop loose trips and tripounettes, specialties made in a stomach of lamb stuffed with slightly spicy pork and beef, cooked with pommeau, white wine and fresh tomato for about 6 hours, a home patent.
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