|Parmesan cheese||5 Tablespoon, freshly grated|
|Cooked honeycomb tripe||2 Pound, washed|
|Court bouillon||3 Cup (48 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Fresh parsley||8 Tablespoon, finely chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Bacon slices||4 , finely chopped|
|Onion||1 , thinly sliced|
1.Put court bouillion on the tripe and simmer it for an hour with the lid on until tripe softens.
2.Once done, strain; keep aside the stock and chop the tripe in pieces of 1 1/2 inches.
3.Heat 2 tablespoons of olive oil and saute garlic and parsley in it until garlic turns golden.
4.Once done, with a slotted spoon, take the garlic and parsley out.
5.Put the remaining oil, bacon and onion and cook until onion softens.
6.Put garlic mixture, tripe, salt and pepper in the bacon mixture and cook for 2- 3 minutes.
7.Put 2/3 cup of kept aside stock and cook on low flame for 30 minutes.
8.Whisk eggs with cheese.
9.Once done, pour the egg mixture on tripe and cook for some time on low flame until the eggs are set but creamy.