Tripe and onion stew with crisp tripe and mustard béarnaise sauce

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the stew

  • 650g/1lb 7oz tripe
  • 1 tbsp olive oil
  • 3 onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 tbsp roughly chopped fresh thyme
  • 50ml/2fl oz cider vinegar
  • 1 handful fresh flatleaf parsley, roughly chopped
  • salt and freshly ground black pepper

For the mustard béarnaise sauce

  • 1 shallot, peeled and finely diced
  • 2 fresh tarragon sprigs
  • 1 garlic clove, smashed
  • 150ml/5fl oz white wine
  • pinch peppercorns
  • 1 bay leaf
  • 2 tbsp white wine (or tarragon vinegar)
  • 3 free-range egg yolks
  • 250g/9oz clarified butter
  • 1 tsp Dijon mustard
  • 1 tsp wholegrain mustard

For the crispy tripe

  • 100g/3½oz plain flour
  • 3 free-range eggs, beaten
  • 75g/2½oz panko breadcrumbs
  • 75g/2¾oz unsalted butter

To serve

  • 30g/1oz lamb’s lettuce leaves
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