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  1. Tripe is available ready boiled at the butcher's shop. Cut it into rectangles of 5 x 8 cm.
  2. Take two soup bowls. In one mix the eggs, salt and pepper. Put the flour in the other.
  3. Dip the pieces first in the egg, and then in the flour.
  4. In the meantime the oil has been heated in a pan.
  5. The pieces are then fried on both sides until crispy.
  6. Put the pieces when cooked on a preheated plate covered with a paper napkin.


  1. It is best to prepare the sauce prior to frying the tripe. It takes about twenty minutes to cook.
  2. Fry the finely chopped shallots in some butter, and place to one side.
  3. Melt the rest of the butter on a strong heat.
  4. Sieve and stir in the flour, allowing it to brown.
  5. Take the pot from the heat and slowly add the stock, still stirring.
  6. Cook for a while longer, stirring occasionally.
  7. Add a good slug of Elbling or other dry white wine.
  8. Add the cooked shallots, the gherkins, finely chopped, and the capers.
  9. Season to taste with salt, pepper, and perhaps tabasco.
  10. Add the parsley and chopped chives.
  11. Serve with boiled potatoes, and a good Elbling.
  12. This dish can equally be prepared with a tomato sauce.