Serves 4

  • 8 tripous
  • 1 oakleaf lettuce
  • 4 small white onions
  • 400g green beans
  • 4 tbsp olive oil
  • 2 tbsp barrel-aged red wine vinegar
  • Salt, pepper

Preparation: 15 minutes
Cooking: 15 minutes

  • Heat the tripous in a saucepan set over low heat.
  • Wash and drain the lettuce.
  • Peel and mince the onions.
  • Wash and top and tail the green beans. Cook in salted boiling water for 7 minutes. Drain and rinse in cold water.
  • Make a vinaigrette.
  • Place the lettuce leaves on serving plates, together with the green beans, onions and tripous. Serve immediately with the vinaigrette.