- Boil the beef tripe and calf’s feet with the bouquet garni until tender. Strain. Reserve the meat and the stock.
- Cut the meat into large dice.
- In a big pot, on a medium high heat, add in olive oil. Add in onion and garlic, then sweat. Add in tomato. Cook. Add in carrots and celery. Cook. Add in the meat.
- Add in the calvados, flambe. Alternatively may use brandy, flambe, then add in apple juice.
- Add in the tripes stock. Scrape the bottom. Reduce.
- Transfer to medium cazuela. Garnish with parsley.
The Insured Traveler 
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