Tie in a bunch 3 sprigs each parsley and chervil with 2 sprigs
fresh thyme.
Trim, wash, soak, blanch, wash again, drain and cut into 1 1/2"
pieces. Wash and blanche a calve's foot. Peel and slice the
onions. Dice the suet.
Line the bottom of a casserole with a layer of onions, then a
layer of tripe and a sprinkling of suet. Continue to build layers
and top with the calve's foot and clove studded onion, a bay leaf
and the bouquet garni. Pour over this the Calvados or brandy and
enough water or cider to cover.
Bring just to a boil. Seal the casserole with a strip of pie pastry
dough and bake in a preheated 250 F oven for 12 hours. When ready to
serve break the seal, remove the bouquet garni, bay leaf and whole
onion. Degrease the sauce and pick the meat from the calve's foot.
Return the meat to the casserole to heat through and serve in
preheated individual small casseroles with boiled parsley potatoes.
From the 1964 Joy of Cooking.
The New York Times Cook Book suggests the following variations: use 4
calve's feet, add carrots, leeks and celery, lots of coarse freshly
ground black pepper and 1/2 cup Calvados.
