Traditional French beef tripe
Expert in charcuterie for more than 50 years in Rungis, the Le Delas house offers you its selection of French tripe, tripe à la mode de Caen, Calvados tripe, royal tripe... We ship your tripe anywhere in France and to 45 country.
Tripes à la mode de Caen are produced using natural ingredients and no pork. Cooked in farmhouse cider, they are moulded into a terrine shape, making them easy to cut. When cut, they reveal the richness of their composition: pieces of beef stomach and feet, carrots and onions are perfectly visible. This product, chosen for its faithfulness to the original recipe by Le Delas, your expert at Rungis, is made from French meats and offers an authentic flavour.
Culinary uses
► Serve these tripe slices cold, accompanied by a crisp green salad and a light vinaigrette, for a classic and tasty starter.
► They can also be enjoyed hot: gently reheat them in a pan or in the oven for a comforting dish of the day.
► Their terrine presentation makes them an ideal choice to enhance a cold buffet or charcuterie board.
Prepared with respect for tradition, tripe à la mode de Caen by Georges Thiol is cooked with butter, quality Calvados and fresh vegetables by experienced butchers. This recipe gives them a very fragrant taste. The pieces are particularly tender thanks to slow cooking. The cut resistance is good and the packaging is ideal for the cutting department and the restoration. This prepared meal is ready to reheat. It is low in calories (98 Kcal per 100g). Reheat these tripe in a small pan and serve them with steamed potatoes. Tripe à la mode de Caen can also be savored with egg tagliatelle. In food/wine pairing, we recommend a light red wine such as Saint-Nicolas de Bourgueil.
Fresh tripe and beef trotters, cooked the traditional way, very slowly for more than 18 hours in a broth of white wine, carrots and onions, without any additives or preservatives.
All these products are made in the respect of traditions in order to guarantee the best quality. These Caen-style tripe are produced from French meat offal.
