Tripe a la Mode de Caen

Herbed tripe layered wtih vegetables and baked very slowly in white wine and brandy.

Take five or six pounds of double tripe, one cow heel, three calf's feet, all well washed and cleaned in fresh water, and cut them into pieces two inches long by one inch square. Have handy an earthenware pot or saucepan, place some of the pieces of feet at the bottom, cover over with tripe, then a layer of sliced onions and carrots, and continue the same until the vessel is full, seasoning each layer. Tie up in a cloth a sprig of thyme, a bay leaf, a dozen whole peppers and half a dozen cloves; place this in the middle of the pot, and pour over one pint of cider or white wine and a wineglassful of brandy. Cover the top over with some stalks of green leeks, parsley roots and cabbage leaves, put the lid on the pan, fastening it down with paste, so that the steam cannot escape, and leave it for ten hours in a very slow oven. Serve it on a hot dish.