For the crispy tripe, place the tripe in a saucepan and add the chicken stock and chilli. Bring to the boil and then reduce to a simmer and cook for 6–8 hours until tender. Drain the tripe, dry thoroughly and cut into pieces.
Preheat the oven to 180C/160C Fan/Gas 4.
For the warm onion tart, heat the butter in a frying pan. Add the thyme and onions and cook for 5–8 minutes, or the onions are until softened but not coloured. Remove the thyme sprigs.
Whisk the cream, eggs and milk together in a bowl and stir in the onions. Pour into the pastry case and bake for 30–40 minutes, or until set.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the flour with the cayenne pepper and paprika and season with salt and pepper. Dip the tripe in the flour and place in the deep-fat fryer. Fry until golden and then transfer to kitchen paper to drain.
For the parsley dressing, blanch the parsley and then blitz finely in a blender or food processor with the oil until it forms a smooth purée. Add more oil if needed.
Place slices of the tart and the crispy tripe on warmed plates. Drizzle with the parsley dressing and malt vinegar and serve.