Serves 4

  • 800g prepared, pre-cooked tripe
  • 4 spring onions
  • 4 new season carrots
  • 400g baby potatoes
  • 1 clove garlic
  • 2 tbsp finely chopped parsley
  • 1 bouquet garni (thyme and bay leaf)
  • 50cl dry cider
  • 2 tbsp colza oil (instead of 20g butter)
  • Salt
  • Freshly ground pepper

Preparation: 15 minutes
Cooking: 20 minutes

  • Peel and slice the carrots into rounds. Top and tail the onions and chop finely. Peel the garlic and crush with a fork.
  • Carefully wash the potatoes.
  • Rinse the tripe and cut into pieces. Dry in a clean tea towel.
  • Heat the oil in a wok set on medium heat. Add the tripe and fry 2 to 3 minutes until lightly golden. Season with salt and pepper and add the crushed garlic. Add the carrots, onions, potatoes and bouquet garni.
  • Pour the cider into the wok and simmer for 20 minutes.
  • Towards the end of cooking, remove half the cooking liquid, check seasoning and sprinkle with chopped parsley.
  • Serve very hot in four large bowls.