Start by blanching your tripe. Bring a saucepan of water to the boil, and simmer the tripe for 3–4 minutes, then remove and refresh under cold water. This should help to remove any impurities and prepare the tripe for cooking. Pat the tripe dry, and cut off a 150g/5½oz piece – this will be for the crisp tripe, and the remaining 500g/1lb 2oz is for the stew. Cut the 150g/5½oz piece of tripe into thin strips and reserve in the fridge. Cut the 500g/1lb 2oz into thicker strips.
To make the stew, heat the oil in a casserole pot and sauté the onions and garlic until soft and starting to colour. Add the 500g/1lb 2oz tripe and continue cooking for another 10 minutes. Add the bay leaves and thyme, then add the vinegar to taste. Season with salt and pepper and stir in the parsley.
To make the sauce, place the shallot, tarragon, garlic, wine, peppercorns, bay leaf and vinegar into a saucepan and simmer until reduced by three quarters. Once reduced, pass through a sieve, keeping the liquid and discarding the rest. Add the egg yolks to the pan with the reduction and whisk over a very gentle heat to thicken without cooking the eggs. Don’t be afraid to remove the pan from the heat if you think it’s getting too hot! Melt the clarified butter, and when the mixture has thickened, slowly add the butter to the thickened egg yolks, whisking all the time. Finish the sauce by stirring in the mustards.
Meanwhile, to make the crispy tripe, place the flour in a wide bowl and season with salt and pepper. Place the egg and breadcrumbs in wide bowls and dip the 150g/5½oz strips of tripe into the flour, then the egg and breadcrumbs. Heat the butter in a frying pan and shallow fry the tripe over a medium-high heat until golden.
To serve, spoon the tripe stew into a serving bowl and top with some lamb’s lettuce. Add some crispy tripe and pour the sauce over the top.
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