- 1 shallot
- 2 gherkins
- 2 teaspoons of capers
- parsley and chives
- 50 g butter
- 1 heaped tablespoon of flour
- ½ litre broth or meat stock
- Tripe is available ready boiled at the butcher's shop. Cut it into rectangles of 5 x 8 cm.
- Take two soup bowls. In one mix the eggs, salt and pepper. Put the flour in the other.
- Dip the pieces first in the egg, and then in the flour.
- In the meantime the oil has been heated in a pan.
- The pieces are then fried on both sides until crispy.
- Put the pieces when cooked on a preheated plate covered with a paper napkin.
- It is best to prepare the sauce prior to frying the tripe. It takes about twenty minutes to cook.
- Fry the finely chopped shallots in some butter, and place to one side.
- Melt the rest of the butter on a strong heat.
- Sieve and stir in the flour, allowing it to brown.
- Take the pot from the heat and slowly add the stock, still stirring.
- Cook for a while longer, stirring occasionally.
- Add a good slug of Elbling or other dry white wine.
- Add the cooked shallots, the gherkins, finely chopped, and the capers.
- Season to taste with salt, pepper, and perhaps tabasco.
- Add the parsley and chopped chives.
- Serve with boiled potatoes, and a good Elbling.
- This dish can equally be prepared with a tomato sauce.