Ox tripe with carrots, celery and tomatoes.

Ox tripes and trotters with white wine, tomatoes and garlic.

"Tripe in the style of Caen." Four stomachs of ox slowly braised with calf's foot in Calvados, cider, leeks, carrots, onions, garlic and herbs. It is usually cooked in a special pot called a tripière or marmite for around 12 hours. It should be fairly light in colour.

Ox tripe cooked in cider with calf's foot and salt pork.

Ox tripe cooked in cider with calf's foot and salt pork, carrots and leeks.

Ox tripe cooked in white wine with onions, carrots and garlic.

Veal tripe cooked in white wine with Bayonne ham.

Ox or pig tripe cooked with a pig's head in tomato sauce.

Mutton tripe with a vinaigrette dressing.

Ox tripe with Banyuls and white wine, tomatoes and garlic.